2 Fuss-Free & Superbly Delish Zucchini Pasta Dishes

2 Fuss-Free & Superbly Delish Zucchini Pasta Dishes

The very best way to make a very fast and easy meal would be to make use of pasta. These 2 recipes are going to be ready within a few minutes and you wouldn’t be bothered with much cleaning up in your kitchen. Feeding your friends & family with these dishes would be cost-effective and this is a very delicious dish for everyone. I’m sure everybody will love them.

Bow-Tie Pasta & Zucchini

6 small zucchini
2 tsps salt
2 c packed fresh basil leaves
1 pound farfalle
1/4 c extra-virgin olive oil
3 tbsps unsalted butter
1/2 c finely grated fresh Parmigiano-Reggiano plus additional for serving

Cut zucchini crosswise into 1/8-inch-thick slices and into a colander toss with some salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry. While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle.

Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander. While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saut� zucchini, stirring occasionally, until golden and tender, about 7 minutes.

Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 c reserved pasta water then gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 c Parmigiano-Reggiano, remaining basil, and salt & pepper. Serve pasta together with additional cheese.

Spaghetti with Zucchini & Mint

Be sure to cook zucchini enough to brown it a bit, which will enhance its flavor. The eggs will cook fully from the heat of cooked pasta. But if this makes you at all nervous, do the final tossing of eggs, cheese and pasta in your cooking pot, over the lowest heat. And use top-quality hard cheese, since its flavor will dominate.

Salt
3 tbsps olive oil
3 or 4 small zucchini, about a pound, washed, trimmed and sliced into slices 1/8 to 1/4 inch thick
Black pepper; freshly ground
2 eggs
1 c freshly grated Parmigiano-Reggiano cheese
1 pound spaghetti, linguine or other long pasta
1/2 c roughly chopped mint, parsley or basil

Salt a large pot of water, and bring it to a boil over high heat. Put olive oil into a 10- or 12-inch skillet on medium high heat. 1 minute later, add zucchini, & cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season dish with a bit of salt & a lot of pepper.

Beat the eggs and 1/2 c of cheese together. Add pasta to your boiling water, then cook just until it is tender but firm. When it is done, drain it, and combine it immediately with your egg-and-cheese mixture, tossing until the egg is cooked.

Add zucchini, then toss again. Taste, and add in more salt & pepper if necessary. Toss in herb, and serve immediately, passing the remaining cheese at the table