Fettucine With Shrimp and Grape Tomato

I was really hungry so I wanted to make something really quick. After searching around the kitchen for a minute, I found some grape tomatoes, frozen shrimp, a package of fettucine, garlic, and a lime. I could easily make a fast meal out of these ingredients; the longest part of the meal would be cooking the pasta.

So, I put the water on to boil. Here's the recipe I came up with.



Fettucine with Shrimp and Grape Tomatoes
Makes 3 servings

Ingredients
3/4 package fettucine (I used Barilla)
Approximately 100 ounces of grape tomatoes (or cherry tomatoes), halved
2-3 cloves of garlic, chopped
1 lb of raw, deveined shrimp
Juice of one lime (or lemon)
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 tsp chili flakes
salt to taste
Parmesan cheese to garnish

Heat the olive oil in a large bottomed pan or wok. Saute garlic until very lightly golden brown, approximately 2 minutes.



Add the grape tomatoes. Saute for about two minutes, until it starts to look like the tomatoes are softening and breaking down a little.



Next, add the shrimp. Cook the shrimp until it turns pink. If the pan is nice and hot, this will only take a couple of minutes.



Add the chili flakes, salt, pepper, and lime juice.



Finally, add the pasta. Leave a little bit of pasta water to add to the mixture. The starch in the water will help the pasta to bind to the sauce. Stir well.





Serve hot, and sprinkle some Parmesan cheese on top.

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

SERVES6

• ACTIVE TIME:10 MIN
• START TO FINISH:20 MIN

Summer's bounty gets even better when it's combined in a fresh-tasting pasta.

• 6 bacon slices
• 1 lb fusilli
• 3 ears corn, kernels cut from cob
• 1 1/2 lb zucchini, coarsely chopped (1/2-inch pieces)
• 1 (5- to 7-ounce) container basil pesto

• ACCOMPANIMENT:

  grated Parmigiano-Reggiano

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper

Spaghetti with Carrot & Zucchini

Ingredients: spaghetti, 1 onion, 1 red onion, 1 carrot, thyme, 1 zucchini, 400 ml can diced tomatoes, 100 ml beef stock, salt, pepper,

Number of persons: 3

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 1 chopped onion, 1 chopped red onion, 1 sliced carrot and thyme until the onions are tender. Add 1 diced zucchini and stir fry 5 minutes. Add 400 ml diced tomatoes and 100 ml beef stock. Season with salt and pepper and leave it to simmer on medium heat for about 15 minutes. Serve with spaghetti. Enjoy!

Lasagne with Zucchini and Ricotta

Ingredients: 1 onion, 1 garlic clove, thyme, 100 grams diced bacon, 200 grams minced pork, 1 zucchini, 125 grams cherry tomatoes, 1 tin diced tomatoes, 1 cube beef stock, rosemary, salt, pepper, 250 grams ricotta, 100 grams grated cheese, lasagne sheets,

Number of persons: 2

Preheat the oven to 200 degrees. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 100 grams diced bacon and 200 grams minced pork and stir until the minced pork is brown. Add 1 diced zucchini and 125 grams cherry tomatoes cut in quarters. Stir fry 5 minutes. Add 1 tin diced tomatoes, 1 cube beef stock and rosemary. Bring to taste with salt and pepper and let it all simmer for about 15 minutes. Mix 250 grams ricotta with 75 grams grated cheese, salt and pepper. Put in an ovenproof dish part of the minced pork zucchini sauce, lasagne sheets, minced pork zucchini sauce, ricotta mixture, lasagne sheets, remaining ricotta mixture and the grated cheese. Place the oven dish about 30 minutes in the preheated oven. Enjoy!

Pasta with Mushrooms and Zucchini

Ingredients: pasta, 1 onion, 1 garlic clove, thyme, 1 zucchini, 1 grilled red pepper, 200 grams mushrooms, 1 tin diced tomatoes, worchester sauce, salt, pepper,

Number of persons: 3

Boil the pasta in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme. Add, when the onion is soft, 1 diced zucchini, 1 grilled red pepper and 200 grams sliced mushrooms. Stir fry about 5 minutes. Add 1 can diced tomatoes and worchester sauce to taste, season with salt and pepper. Bring shortly to boil and let it simmer for about 10 minutes. Serve with the pasta. Enjoy

Pasta with Zucchini-Tomato Sauce

Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 garlic clove, 1 zucchini, 1 tin diced tomatoes, grated cheese,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt is crisp. Bake in a hot wok 200 gram diced bacon with 1 chopped onion and 1 finely chopped garlic clove until the bacon is crisp. Add 1 diced zucchini and stir fry a few minutes. Add 1 tin diced tomatoes, bring to taste with salt and let it simmer another 5 minutes. Serve with the pasta and sprinkle some grated cheese over it. Enjoy!

Lasagne with Zucchini and Shiitake

Ingredients: 1 onion, 1 garlic clove, thyme, 250 grams minced beef, 1 zucchini, 150 grams shiitakes, 250 grams roma tomatoes, 1 tin diced tomatoes, salt, pepper, 40 grams butter, 40 grams flour, 450 ml stock, 200 grams grated cheese, lasagne sheets

Number of persons: 4

Preheat the oven to 200 degrees. Bake in hot butter 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 250 grams of minced beef and fry it brown. Add 1 diced zucchini and 150 grams sliced cut shiitakes. Stir fry a few minutes. Then add 250 grams of diced roma tomatoes and 1 tin diced tomatoes. Bring to taste with salt and pepper. Let it all simmer on low heat and meanwhile make the cheese sauce. Melt 40 grams butter. Add 40 grams flour and fry briefly. Then add gradually 450 ml stock (or as much until you have desired thickness) again. Remove the sauce from the heat and stir 200 grams of grated mature cheese. Put in an ovenproof dish layers of the vegetable mixture, lasagne sheets, vegetable mixture, half the cheese sauce, lasagne sheets, vegetable mixture and finally the rest of the cheese sauce. Put the dish about 30 minutes in the preheated oven. Enjoy!

Lasagne with Zucchini, Ricotta and Herbs

Ingredients: 1 zucchini, 200 grams ricotta, chives, parsley, salt, pepper, 2 garlic cloves, 2 shallots, thyme, red wine, 500 ml sieved tomatoes, lasagne sheets, mozzarella,

Number of persons: 3

Boil 1 sliced zucchini cut about 20 minutes in unsalted water. Pour it off and let it cool down. Preheat the oven to 180 degrees. Put the zucchini with 200 grams ricotta, 1 garlic clove, salt, pepper, parsley and chives (to taste) in a food processor and turn the machine on for a few seconds. Then make the tomato sauce. Cook 2 finely chopped 2 shallots with 1 finely chopped garlic clove and thyme until the shallots are soft. Add a dash of red wine and let the alcohol evaporate. Add 500 ml sieved tomatoes. Let it simmer gently for about 5 minutes. Put in an ovenproof dish a layer of tomato sauce, lasagne sheets, zucchini mixture, lasagne sheets and zucchini mixture and pour over with the tomato sauce. Sprinkle some pieces of mozzarella over it. Place the ovenproof dish about 30 minutes in the preheated oven.

Tagliatelle with Zucchini, Green Pepper and Tofu

Ingredients: tagliatelle, 180 grams tofu, 1 garlic clove, 1 green pepper, 1 zucchini, 400 grams mushrooms, 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce, 1 tin tomato puree, salt, pepper,

Number of persons: 4

Boil the Tagliatelle al dente in boiling water with salt. Bake in hot oil 180 grams tofu with 1 finely chopped garlic clove. Add after a few minutes baking 1 sliced green pepper and stir fry a few minutes. Add 1 diced zucchini and 400 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce and 1 tin tomato puree. Bring to the boil briefly and let it simmer for about 10 minutes. Bring to taste with salt and pepper. Enjoy!

Spaghetti with Zucchini, Tomato and Bacon

Ingredients: spaghetti, 250 grams diced bacon, 1 large zucchini, 1 garlic clove, 1 teaspoon chilli jam, 1 tin diced tomatoes, sugar, red wine vinegar, 1 cube stock, grated cheese,

Number of persons: 3

Cook the spaghetti al dente in boiling water with a little salt. Bake in a hot wok 250 gram diced bacon crispy. Add 1 diced zucchini, 1 chopped garlic clove and 1 teaspoon chilli jam. Stir fry about 4 minutes. Add 1 tin diced tomatoes, 1 tablespoon sugar, a dash of red wine vinegar and 1 crumbled stock cube. Let it all simmer for about 10 minutes. Serve with spaghetti and sprinkle grated cheese over it. Enjoy!

Macaroni with Chorizo and Zucchini

Ingredients: macaroni, salt, 100 grams chorizo, 1 onion, 1 zucchini, thyme, chilli powder, dash of white wine, 100 ml cream, grated cheese,

Number of persons: 3

Boil the macaroni in boiling water with a little salt. Bake the chorizo crisp in a hot wok without oil. Scoop the chorizo from the pan and remove the excess fat off. Put new oil in the pan and bake 1 chopped onion to soft in it. Add 1 sliced zucchini and stir briefly. Add thyme and chilli powder to it and pour a dash of white wine. Let the alcohol evaporate. Then add 100 ml cream and bring to the boil briefly. Add the chorizo and let it just warm a bit. Serve with pasta. Sprinkle some grated cheese on your plate. Enjoy!

Spaghetti with Zucchini and Minced Beef

Ingredients: spaghetti, salt, 200 grams minced beef, 1 onion, 1 clove garlic, 1 zucchini, 1 tomato, cinnamon, paprika, 100 ml stock, 3 tablespoons tomato ketchup,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake in hot oil 200 grams minced beef to brown. Add 1 chopped and 1 finely chopped garlic clove and stir until the onion has softened. Add 1 diced zucchini and 1 diced tomato. Stir until the zucchini is soft. Bring to taste with cinnamon and paprika. Then add 100 ml stock and 3 tablespoons of tomato ketchup, bring briefly to the boil and let it simmer for 5 more minutes. Serve with spaghetti.

Zucchini Panini with Strawberry Spinach Salad

Panini – take 2. Taylor liked this version better. Maybe he’s not a fan of the artichokes. The good thing about Panini is you can put whatever you’d want in, so he added prosciutto and cheese, I opted to skip those. Again, a different recipe for aioli which works well with the salad (which, did I mention, is one of my favorite salads of all time?!).

Zucchini & Mushroom Panini

A recipe of our own invention, on the fly, based on what was in the fridge and fresh at the farmer’s market. Recipe makes 3-4 sandwiches.

INGREDIENTS
Focaccia bread
1/2 red onion, sliced
2 zucchini, thinly sliced
1 cup crimini mushrooms, sliced
fresh basil, roughly chopped
provolone cheese (optional)
olive oil

For Aioli:
1/2 cup mayonnaise
1/2 tsp paprika
1 tsp Worcestershire sauce
1 tsp honey mustard
2 tsp red wine vinegar
1 tsp poppy seeds

DIRECTIONS
To make aioli, combine all ingredients and stir well to combine.

Cut focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a “curved” top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way.

Heat about a tablespoon of olive oil in skillet. Add zucchini, mushrooms, and onion, sauté for about 5-10 minutes, until tender.

To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Sprinkle with basil. Carefully spread zucchini filling onto bread halves. Top with cheese (optional) and other half of bread, and brush both sides with olive oil.

Grill sandwiches in panini maker or in skillet with a foil-wrapped brick until golden and filling is hot and bubbling, applying pressure to flatten sandwiches. Slice in half and serve warm.

Ok, so it might seem like a strange combination, but it is amazing. You must try it once. Not only is it beautiful, but the dressing is sweet and tangy and perfect. You’ll be eating it every day if you’re not careful.

Strawberry Spinach Salad

INGREDIENTS
1 package raw spinach
2-3 pints fresh strawberries
1/2 bunch green onions
1/2 cup sugar
1/2 cup light olive oil
1/4 cup red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon worchestershire sauce
1 teaspoon poppy seeds

DIRECTIONS
In a small bowl, combine sugar, olive oil, vinegar, paprika, worchestershire sauce, and poppy seeds (this can be prepared ahead and refrigerated.)

Place washed spinach, sliced strawberries, and chopped green onions into serving bowl. Toss with dressing and serve immediately.

Noodles with Peanut Sauce, Kale, and Zucchini

First of all, ignore this entire recipe except for the peanut sauce. It just might be the best peanut sauce recipe ever.

The veggies were an utter failure. I wouldn’t even be posting this recipe if the peanut sauce hadn’t been so darn good. We don’t have a grill, so maybe they would have been better cooked that way (feel free to try it and let us know how it tastes), but we sautéed the veggies, and the zucchini got way over done (ie: mush) and the kale was still bitter and chewy. Next time, we’ll use the sauce and add some tofu and maybe some properly cooked zucchini and/or bok choy.

Noodles with Peanut Sauce, Kale, and Zucchini

Makes 6 servings. Recipe from Bon Appetit.

INGREDIENTS
1 cup super-chunky peanut butter
1/3 cup (or more) water
1/4 cup packed golden brown sugar
2 tablespoons plus 2 teaspoons unseasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, peeled
2 teaspoons hot chili sauce
1 12-oz package dried chow mein udon noodles
4 large zucchini, cut crosswise into 1/4 inch thick slices
8 ounces green curly kale, thick stems removed
olive oil (for brushing)
1 bunch green onions, thinly sliced
1 cup chopped fresh cilantro

DIRECTIONS
Blend peanut butter, 1/3 cup water, brown sugar, rice vinegar, soy sauce, sesame seeds, ginger, garlic, and chili sauce in blender until smooth, adding more water by tablespoonfuls if too thick. Can be made 1 day ahead; cover and chill.

Cook udon noodles according to package directions. Drain, Run under cold water to cool. Drain again.

Prepare barbecue (medium-high heat). Brush zucchini and kale with oil, sprinkle with salt and pepper. Grill zucchini until tender and slightly charred, about 3 minutes per side. Grill kale until brown around edges, about 1 minute per side.

Toss udon noodles, green onions, and cilantro with peanut sauce in large bowl. Divide noodle mixture among 6 bowls. Top noodle mixture with zucchini and kale and serve.

Zucchini Pancakes with Basil Chive Cream

I love potato pancakes (latkes) and these were a delicious variation…. a great way to use all that beautiful summer zucchini! They don’t get quite as crispy as potatoes do, but I thought the flavor was delicious. Topped with the basil chive cream, yum! We substituted plain yogurt for the sour cream, and it was still a cool and delicious topping.

We think it’d be fun to do a “mixed veg” pancake, a little zucchini, yellow squash, sweet potato… it’d be pretty that’s for sure!

Zucchini Pancakes with Basil Chive Cream

Makes approx. 15-20. Recipe from Epicurious.

INGREDIENTS
For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste

For pancakes
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

DIRECTIONS
Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

Make pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

Serve immediately, with basil chive cream.

Herbed Tofu and Zucchini Lasagna

So I thought that I’d never get to eat lasagna again, being that I can’t eat dairy… until I found this recipe. Let me tell you, this would fool anyone. The tofu/herb/lemon mixture becomes the exact texture of ricotta cheese, and has fantastic flavor. We might have added a bit too much lemon, as it was a bit tart, but delicious nonetheless. Next time, try a spinach lasagne instead of zucchini, or at least cut the zucchini thinner. The faux-ricotta would also make a great filling for pasta shells or ravioli.

Herbed Tofu and Zucchini Lasagna

Makes 10 servings. Recipe from RecipeZaar.

INGREDIENTS
2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)

DIRECTIONS
Preheat oven to 350 F degrees. Coat a 13×9 baking dish with cooking spray.

Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).

In food processor, combine tofu, basil, parsely, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.

In large non-stick skillet, heat oil and saute the zucchini on medium-high heat just until they’re tender (about 3 -5 minutes).

Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.

Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture, layer of noodles, then remaining tofu, remaining zucchini, 1/2 cup marinara sauce, more noodles, and remaining marinara sauce. Cover pan with foil and bake 1 hour.

Let rest 10 minutes before serving. Drizzle olive oil on each serving.

Zucchini, Corn and Basil Fusili with Bacon

Savor the last few weeks of summer produce with a recipe that really highlights its flavors. This dish a quick summer meal with minimal cooking, yet just as satisfying as something that took hours to prepare. Fresh corn is a must in this recipe. Frozen corn can’t even compare to fresh off the cob kernels of sweet corn. Delicious.

Zucchini, Corn and Basil Fusili with Bacon

Makes 6 servings. Recipe from Epicurious.

INGREDIENTS
6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container
basil pesto

DIRECTIONS
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

Top with crumbled bacon and a generous amount of freshly ground pepper.

Fusilli With Peppers, Zucchini, and Feta

I love quick, refreshing meals. Ones that you feel took virtually no time to prepare, yet are still just as satisfying as the 4-hour-long fancy schmancy dinner. It almost feels like cheating.

This dish is just that. A cheaters’ dinner. A summertime tease. It’s got all the fresh and exciting flavors of summer, but something you can eat while the air is still brisk. We’ve had a few 70+ degree days here in Nashville the past couple of weeks. It’s funny how one warm day can change your entire mindset. I’m in summer mode now, and no 30-degree nights with our heat running can change that.

Fusilli With Peppers, Zucchini, and Feta

Makes 4-6 servings. Recipe from Delish.

INGREDIENTS
2 tablespoons olive oil
1 lb baby bell peppers, seeded and quartered lengthwise (or regular bell peppers, sliced into 1/2″ thick slices)
1 large red onion, halved and cut into thin strips
16 oz. long fusilli pasta
2 zucchini, cut into 2-inch sticks, 1/4-inch thick
1/2 cup kalamata olives, pitted and halved
6 ounces feta cheese, crumbled
1/2 teaspoon freshly ground pepper

DIRECTIONS
Bring a large pot of salted water to a boil.

Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven; add peppers and onion and stir to combine. Cover pot; cook 10 minutes, stirring often.

Add pasta to boiling water; cook according to package directions. While pasta cooks, add zucchini and olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender.

Drain pasta, reserving 1/2 cup of the cooking water. Add pasta to vegetables and add feta cheese, black pepper, and reserved cooking water; toss. Transfer to a pasta serving bowl