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Spaghetti with zucchini

Spaghetti with zucchini


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The pumpkins are washed, the heads are cut and sliced ​​into not very thin slices.

Put a pan with a little oil on the right heat. Put the peeled garlic and let it take on color.

Add the pancetta, mix and let it cool and then turn off the heat.

Separately, in another pan with a lot of oil, fry the zucchini slices well on both sides. When they are ready, take them out with a spatula and put them in the pan with pancetta and mix. .

We put a pot of water to boil. When the water started to boil, add salt, then add the pasta and boil them according to the instructions on the package (I left them for 5 minutes because they were fresh pasta).

Meanwhile, in a bowl mix well eggs, milk and parmesan. Add salt and pepper to taste.

When the pasta has boiled, drain the water and put them back in the pot in which they boiled. Turn the heat to low and add the zucchini with pancetta and eggs with the Parmesan cheese. Mix lightly with a wooden spatula until the egg is well cooked.

Serve hot.

Good appetite !


Pumpkin spaghetti pie

You need:
225 grams of minced turkey meat
1 tablespoon olive oil
1 large zucchini
1 or
2 dogs broth
1 can ricotta
1 1/2 cane mozzarella
1 teaspoon oregano
5 basil leaves
salt and pepper

What should you do:
Preheat the oven to 180 degrees.
Prick the zucchini 10 times and leave it in the oven for 30 minutes. Then let it cool.

In a pan, cook the minced meat in oil. Cut the zucchini in half and, with a fork, cut the core into strips, which you put in a strainer and let them drain.

In a bowl, mix the sauce, ricotta, egg, 1 cup mozzarella, oregano, basil, salt and pepper. Pour the composition for the zucchini spaghetti and mix.

Put a layer of zucchini spaghetti in a tray, a layer of meat, and at the end sprinkle the remaining cheese. Bake for 35-45 minutes.


Spaghetti with vegetables

Ingredient:

- a medium eggplant (about 400-500 g), cleaned and cut into cubes
- table salt for seasoning eggplant
- about 400 g of spaghetti
- 250 g of green beans
- a "captain" of broccoli, cut into pieces
- a quarter cup of olive oil
- a medium-sized zucchini, cut into quarters along the length and sliced
- a red pepper, cut in half and then thinly sliced
- a yellow pepper, cut in half and then thinly sliced
- 2 cloves of garlic, crushed
- 2 cups of tomato sauce
- half a cup of water or vegetable soup
- freshly ground black pepper
- Parmesan race

1. Put half of the eggplant in a strainer, sprinkle with salt, add the rest of the eggplant and sprinkle with salt again. Let the sieve sit in the sink for 10 minutes, to remove the bitter taste of the eggplant (you will rinse the salt later).

2. In a deep bowl, bring salted water to a boil, add the spaghetti and cook according to the instructions on the package, stirring often, until they are cooked & quotal dente & quot.

3. As long as the water reaches its boiling point, prepare the sauce: in a pan, put a cup of water in a saucepan. Add the green beans and broccoli, cover and cook over medium heat until soft, about 6 minutes. Drain the vegetables and rinse with cold water to keep them green.

4. Rinse the eggplant with plenty of cold water and then let it drain on a paper towel. Put 3 tablespoons of oil in another pan and put on medium to high heat. Add the eggplant and cook, stirring often, until golden brown - about 3 minutes. Add the last tablespoon of oil, zucchini, peppers and garlic and cook, stirring, for 3 minutes. Add the tomato sauce and water, then simmer, stirring occasionally, until the sauce thickens and the vegetables have softened - about 5 minutes. Add the green beans and broccoli and heat them together.

5. Drain the pasta and place in a large bowl with the vegetable sauce, ground black pepper and Parmesan cheese. Mix well so that all the flavors combine and then enjoy them spaghetti with vegetables.

Light, delicious and so fragrant, unmistakable spaghetti with vegetables they will make you long for a perfect sunset and wine, rather than after. meat!


  • 1 zucchini, cut & # 238n & # 189 length
  • 1 cup spinach
  • 1 cup kale
  • & # 189 red onion, chopped
  • & # 189 green pepper, chopped
  • 1 cup broccoli
  • 1 & # 189 cup marinara sauce
  • & # 188 cup of roasted tomatoes & # 238n fire
  • & # 188 teaspoon sea salt
  • & # 188 teaspoon pepper
  • A 7-ounce package of buffalo mozzarella
  • & # 188 cup raw, overturned goat cheese
  • fresh basil for topping
  1. Preheat the oven to 400 F.
  2. On a baking sheet lined with parchment paper, place the zucchini face down and bake for 30 to 40 minutes or until stolen.
  3. Reduce the oven to 350 F.
  4. Allow the zucchini to cool and, using a fork, scrape the inside of the zucchini and place the strands in a bowl.
  5. In a medium-sized cast iron skillet, add the remaining spaghetti zucchini and ingredients, except for the cheese and basil.
  6. Using a wooden spatula, mix everything until well combined.
  7. Add the buffalo mozzarella and bake for 25-30 minutes.
  8. Add the raw cheese and basil, serve and enjoy!

Seasonal cooking is one of the best parts about cooking at home. I don't know about you, but when I think of autumn, I think of the abundance of pumpkins available on the local farmers' market and the warm, comforting casseroles.

However, too often, casseroles are recipes packed with heavy, refined carbohydrates and few, if any, vegetables. Although they may taste good, you will not do thatfeeltoo big after a portion. That makes this healthy pumpkin house with spaghetti a stellar fall meal.

Here, spaghetti zucchini & # 238replaces the pasta you usually find in casseroles. You'll add a mix of colorful vegetables, but with mozzarella, c & # 226t and raw goat cheese, this easy-to-make spaghetti pumpkin casserole feels indulgent - it's the best of both worlds!


Spaghetti with vegetables

Ingredient:

- a medium eggplant (about 400-500 g), cleaned and cut into cubes
- table salt for seasoning eggplant
- about 400 g of spaghetti
- 250 g of green beans
- a "captain" of broccoli, cut into pieces
- a quarter cup of olive oil
- a medium-sized zucchini, cut into quarters along the length and sliced
- a red pepper, cut in half and then thinly sliced
- a yellow pepper, cut in half and then thinly sliced
- 2 cloves of garlic, crushed
- 2 cups of tomato sauce
- half a cup of water or vegetable soup
- freshly ground black pepper
- Parmesan race

1. Put half of the eggplant in a colander, sprinkle with salt, add the rest of the eggplant and sprinkle with salt again. Let the sieve sit in the sink for 10 minutes, to remove the bitter taste of the eggplant (you will rinse the salt later).

2. In a deep bowl, bring salted water to a boil, add the spaghetti and cook according to the instructions on the package, stirring often, until they are cooked & quotal dente & quot.

3. As long as the water reaches its boiling point, prepare the sauce: in a pan, put a cup of water in a saucepan. Add the green beans and broccoli, cover and cook over medium heat until soft, about 6 minutes. Drain the vegetables and rinse with cold water to keep them green.

4. Rinse the eggplant with plenty of cold water and then let it drain on a paper towel. Put 3 tablespoons of oil in another pan and put on medium to high heat. Add the eggplant and cook, stirring often, until golden brown - about 3 minutes. Add the last tablespoon of oil, zucchini, peppers and garlic and cook, stirring, for 3 minutes. Add the tomato sauce and water, then simmer, stirring occasionally, until the sauce thickens and the vegetables have softened - about 5 minutes. Add the green beans and broccoli and heat them together.

5. Drain the pasta and place in a large bowl with the vegetable sauce, ground black pepper and Parmesan cheese. Mix well so that all the flavors combine and then enjoy them spaghetti with vegetables.

Light, delicious and so fragrant, unmistakable spaghetti with vegetables they will make you long for a perfect sunset and wine, rather than after. meat!


Pumpkin omelette

Grind the zucchini and sprinkle with salt. Leave for 5 minutes.

In a bowl, beat the eggs with a whisk, then add the zucchini squeezed well by the leftover liquid. Add the finely chopped greens.

Heat the oil in a pan, then pour the composition. Put the lid on, turn on the heat and keep the omelet until it sticks to the whole surface.

Remove to a plate and serve.

TOTAL: 450 grams, 611.6 calories, 30.6 protein, 51.8 fat, 6.4 carbohydrates, 2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 11 Review (s)

Spaghetti with zucchini and kaizer

In what combinations do you like pasta? If you are open to proposals, try this simple and delicious option: spaghetti with zucchini and kaizer!

ingredients

300 g kaizer
100 g of country ham
50 ml oil
1 zucchini
300 g spaghetti
1 cube of butter
salt pepper

Method of preparation

& Icircncinge the oil and harden the kaizer and the ham, cut into pieces. Towards the end, add the sliced ​​zucchini. Harden it very little.

Take out on a plate and set aside.

Separately, boil in a bowl water with a little salt. When the water boils, add the spaghetti and let it boil for about 25 minutes.

When they are ready, rinse them under a stream of cold water, drain them well, then add them to another saucepan, in which you put a cube of butter.

Mix well and, when the butter is melted, remove from the heat and combine with the kaizer, ham and zucchini mixture.


Spaghetti with zucchini and kaizer

In what combinations do you like pasta? If you are open to proposals, try this simple and delicious option: spaghetti with zucchini and kaizer!

ingredients

300 g kaizer
100 g of country ham
50 ml oil
1 zucchini
300 g spaghetti
1 cube of butter
salt pepper

Method of preparation

& Icircncinge the oil and harden the kaizer and the ham, cut into pieces. Towards the end, add the sliced ​​zucchini. Harden it very little.

Take out on a plate and set aside.

Separately, boil in a bowl water with a little salt. When the water boils, add the spaghetti and let it boil for about 25 minutes.

When they are ready, rinse them under a stream of cold water, drain them well, then add them to another saucepan, in which you put a cube of butter.

Mix well and, when the butter is melted, remove from the heat and combine with the kaizer, ham and zucchini mixture.


SALAU FINE BREADS WITH PUMPKIN SPAGHETTI AND ONION ROUNDS

I cook fish quite often and I really missed this fillet fillet that I will make today bread with a lot of lemon and parsley sauce, zucchini spaghetti and onion slices bread & # 8211 because I still have some very tasty dough that I can't bear to waste.

It is not complicated at all, it is prepared very quickly and even if you do not have apple cider at hand, use beer or cold mineral water with the same successful result.

ingredients:

  • 1 pc. fillet fillets - 450 gr.
  • 1 tablespoon greens and spices for fish
  • ½ teaspoon curry
  • a pinch of salt and white pepper
  • 1 or
  • 150 ml. apple cider
  • 3-4 tablespoons of flour
  • 1 lemon
  • 1 teaspoon butter
  • 1 link parsley

For starters, I wash the pikeperch fillet and dry it very well with 2 paper towels. I cut it into four pieces then season it with a pinch of salt, white pepper and a generous amount of greens and spices for fish & # 8211 Nouvelle Cousine from Kotanyi I really like it because it has lemon peel, mint, and many other greens that go very well with my fish.

I squeeze from place to place a few drops of lemon juice over the pieces already prepared and I leave them aside while I prepare the bread dough.

Beat the egg with a pinch of salt, add 2 tablespoons of flour and slowly pour the cold apple cider. Depending on how thick I want it, I put another tablespoon of flour combined with curry powder (for extra flavor and taste) and get a slightly thicker dough than pancakes.

Heat a frying pan with plenty of rapeseed oil, put the pieces of salt in the flour, then in the dough and put them carefully in the hot oil.

I let them brown well on both sides and take them out on a paper towel to absorb the excess oil.

As I was saying, I still have a little dough left, so I immediately clean a small onion and chop the slices, which I also pass through the dough, then take them out next to the fish.

Prepare the zucchini spaghetti with a vegetable cleaner, season with a pinch of salt and sauté them quickly for a few seconds in a pan with a tablespoon of olive oil.

I put them aside, put 3-4 tablespoons of lemon juice over the olive oil, add the cube of butter and a handful of finely chopped green parsley that completes the lemon sauce that will cover a very appetizing slice of breadcrumbs.

And the sliced ​​onion rings were welcome on the plate, especially since they were crispy and quite a few at how good they were…


Zucchini spaghetti with crispy chickpeas

Indeed, these days I set out to eat as healthy as possible, to cook as fast as possible but also tasty, especially on Wednesdays and Fridays. And as my friends from CooperativaTm sent me a basket full of vegetables of all kinds, among them I found these pumpkins, which today I made pumpkin spaghetti with crispy chickpeas.

Their fresh taste and the enticing aromas of the spices I added to the chickpeas actually made me forget that I eat without meat.

So from just a few simple ingredients and in just 20 minutes I had an honorable lunch that is not only tasty, it is also nutritious and filling.

Stay tuned for the list of ingredients, but also the simple way of preparation and you will be convinced.

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Ingredients for zucchini spaghetti:

  • 700 g zucchini
  • 50 ml of olive oil
  • 1 small onion
  • 2 cloves of garlic
  • Peel a squash, grate it and squeeze the juice
  • 1-2 tablespoons of lemon juice, depending on how sour you like
  • Salt and pepper to taste
  • A few fresh oregano leaves

Ingredients for crispy chickpeas:

  • 1 can of chickpeas
  • 30 ml of olive oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • Salt and pepper to taste

Preparation for crispy chickpeas:

The first time we will start chickpeas, which we drain from the can, but keeping 2 tablespoons of water.

Put a pan on the fire with olive oil, add the chickpeas, stored water, spices, paprika, salt and sauté until all the water evaporates and begins to fry slightly and the flavors begin to feel good. Let's put it aside.

Preparation for zucchini spaghetti:

Peel the onion, garlic, wash and finely chop.

Wash the zucchini and cut it into juliennes.

Finely chop the onion and garlic, fry them in oil with a little salt for 3-4 minutes over medium heat, taking care not to burn.

Add the zucchini over the onion, salt, pepper and simmer over high heat, stirring occasionally until it softens and evaporates all the water.

Add the peel and lemon juice, and continue to cook until evenly distributed.

Serve the spaghetti in deep plates of pasta or soup with chickpeas on top. That was for today, thank you for staying with me and I wish you a good appetite for work!