2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
It would seem a rather strange combination - zucchini with pasta. Recipes for preparing such a dish, however, are available in the culinary notebooks of many housewives. And almost all of them are sure that such a dish deserves the right to exist. Moreover, it turns out quite tasty and satisfying, especially if you diversify the cooking process and add some additional ingredients to the main ingredients.
Today we will tell you in detail how to cook pasta with zucchini, and offer many interesting recipes. And let's start with the simplest.
Zucchini pasta: ingredients
If we speak Russian, we will cook elementary pasta with zucchini. To do this, we need to stock up, in fact, with the pasta itself (you can take almost any, but it is still advisable to stop at those made from durum wheat), young zucchini (two or three small things), one onion, a 200-gram bag of the fattest sour cream, a bunch of dill and butter (30 g is enough for cooking).
How to cook
Fry a finely chopped onion in vegetable oil to a pleasant golden hue. Then add diced zucchini pulp to it. S alt and pepper, stir thoroughly, cover with a lid and simmer on the smallest fire for about twenty minutes. Then pour sour cream into them, previously diluted with a few tablespoons of plain water. This must be done so that it does not curl up when it comes into contact with the hot mass. Simmer for no more than 5 minutes, after which add the chopped dill (who likes it spicier, you can also add chopped garlic). Turn off the fire, leave the mixture under the lid.
Next, you need to boil the pasta. Quality products are prepared no more than 5-7 minutes, but in order not to be mistaken, read the instructions on the package. In any case, they should be a little firm. That is, semi-finished. Drain water and add oil to pasta. Stir gently. Put the pasta on a plate, and add the cooked zucchini on top. And of course, everything can be covered with grated cheese. Time to eat!
Tip
Macaroni and cheese has long been a classic of the genre. However, this dish does not always turn out the way you want. Why? Because to prepare it, the hostesses take the first cheese that comes across. And this is fundamentally the wrong approach. All you need to do is parmesan. It melts well, but does not stretch like the others. Thanks to what you can really enjoy food, and not think about how it would be more aesthetically pleasing to convey tomouth of a fork with a string of melted cheese hanging from it.
Modified recipe
What makes pasta with zucchini good is that by introducing additional ingredients, you can get a completely different dish. Like the following recipe. We will continue to learn how to cook pasta with zucchini and tomatoes. However, there is no special science here. Everything is very simple, especially if you have already mastered the recipe for making the most primitive pasta.
So, as in the first case, fry the onion. Then add to it very young zucchini cut into thin semicircles. As soon as they are fried, add halves of cherry tomatoes (three hundred grams, no more). Pour in the cream (half a glass), add finely chopped garlic and, stirring, simmer for several minutes. If you like basil, you can add that too. Purple goes especially well with this dish. And then add the already prepared pasta and mix everything diligently. And almost immediately after that we turn off the fire. Pasta with zucchini and tomatoes is ready. You can arrange on plates and serve. Sprinkled with (remember what we talked about above?) grated parmesan.
Tagliatelle with zucchini and mushrooms
If you do not know how to cook pasta with zucchini, take on board the following recipe. This is a great option for a tasty and quite satisfying dish, despite the absence of a meat component.
Three hundred grams of champignons should be cut into thin slices, and then fried for fifteenminutes in vegetable oil, pre-s alted. Then pour half a glass of heavy cream into the mushrooms and, carefully stirring, hold on the fire for another five minutes. In parallel with this, in another pan, fry young zucchini sprinkled with basil and cut into strips for ten minutes. Boiled tagliatelle (already without water, of course) season with a couple of tablespoons of butter and put on a dish. And then pour the contents of both pans mixed together.
Casery
Pasta with zucchini can also be prepared in the form of a casserole. The process will not take much time, but you will definitely diversify the menu, because this dish will be noticeably different from the usual pasta with sauce.
The first step is to boil the pasta. Then send them to a colander and wait until the water drains. No need to rinse! But forgetting about them for a long time is also not recommended. Otherwise, they simply stick together. Therefore, the best thing you can do is to just stir them with a fork from time to time while you cook the zucchini. There will be no problems with him. Just peel off the skin and grate (large). Then s alt and pepper, add finely chopped green onions to the mass, and then pour a mixture of three beaten eggs and a glass of milk. Taste for s alt, add more if needed. Then add pasta and mix well. After that, take a baking dish, grease it with vegetable oil and put the zucchini-pasta mass on the bottom. Cooking in the oven for abouttwenty minutes. The optimum temperature is 180 degrees. Five minutes before the readiness, you can take out the form and sprinkle the casserole generously with grated cheese. In this case, the grade does not matter.
Lasagna with zucchini
Not every housewife knows that today you can find special sheets for lasagna on sale. At its core, these are the same pasta, only they are cooked in the form of peculiar layers. Thanks to them, you can make many interesting dishes. For example, lasagna in the oven. In principle, the same pasta with zucchini, only in a slightly different interpretation.
Another undoubted advantage of this dish is that it cooks very quickly. So this is a great option for those who have too little time to prepare snacks when guests are almost on the doorstep.
Cooking
Grate about a kilogram of peeled zucchini on a coarse grater and fry for ten minutes along with chopped onions in olive oil. Then add three crushed garlic cloves, 50 grams of cheddar and two-thirds of a 250-gram jar of ricotta to the vegetables. Stir. Boil the lasagne leaves (be careful not to overcook them!). This usually takes five minutes. Then drain the water, arrange the layers on a dish and lightly drizzle them with olive oil. Then take a baking sheet, cover it with parchment, lay layers of lasagne on it, generously grease with tomato paste, cover with zucchini mass on top. Then the manipulationyou need to repeat in the same order: a layer of lasagna + tomato paste + fried zucchini. Top the last one with the remaining lasagne sheets, brush the top with the remaining cheddar and place the bowl in the oven. Cooking time - no more than ten minutes. The optimum temperature is 180 degrees.
Pasta with zucchini and ham
In principle, all the above recipes can be called vegetarian. While not every family member agrees to eat one "grass". By and large, in any of the proposed zucchini sauces, you can, with a little thought, add a meat component. And to make it easier for you, we offer as an example to cook delicious pasta with zucchini and ham. Yes, and in cheese sauce.
One medium-sized zucchini cut into thin strips. Do the same with one hundred grams of low-fat ham. Mix half a glass of milk and cream and heat them up by adding 200 grams of processed cheese. At the same time, constantly try to stir the mixture that is being prepared. As soon as it boils, add another hundred grams of grated cheese. Cook until it dissolves. Add spices and half a teaspoon of nutmeg. S alt is not recommended, as the cheese itself is quite s alty. Fry the zucchini for five minutes in oil, then add the ham. Cook five more minutes. And then pour the resulting sauce into this mixture (or vice versa, add it to it - it doesn’t matter). Traditionally cooked pasta (best suited, by the way, spaghetti) lay outon a plate and pour the resulting sauce.
Bon appetit!
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