Zucchetti Pasta

Fall Zucchetti Pasta
Zucchette Pasta Trader Joe's Recipe
Zucchette Pasta Recipe
Zucchetti Pasta Recipes
Zucchette Pasta Salad
Zucchetti Pasta

The result is a pasta dish with broth, but not too much. Once you dish out the servings, any pasta with zucchini left in the pan will quickly absorb most of the remaining liquid. Tip: To avoid soggy leftovers, remove any extra broth from the pan after serving and refrigerate the broth separately from the pasta.
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Last June my I shared some of my kids favorite recipes with Weekend Knack. Most of the recipes were already featured on the blog but I have never come around sharing my recipe for zucchetti bolognese.

In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover. Zucchini 'pasta' as seen in San Francisco, California, on May 18, 2011. Food styled by Sophie Brickman. Craig Lee/Special to The Chronicle.

I make a very big batch of this pasta sause so I have some extra portions to freeze, but I will give you the recipe I use for our family of 4. The great thing about this sauce is all the hidden vegetables. Hà!

The kids eat this sauce with regular spaghetti, penne or even with quinoa sometimes. Once in a while I get them to eat it with zucchetti for a healthy alternative. Since my husband can’t eat gluten I regularly swap his gluten free pasta for zucchetti. Zucchetti are very easy to prepare and you can eat them raw or you can sear them for a bit in some olive oil until they are tender. We prefer to eat them this way since I am not a big fan of raw zucchini. You can use a special chopper or a spiralizer or you can start slicing very thin spaghetti like pieces. Either way is fine.

For the bolognese sauce the secret lies in the simmering. If you can prepare your sauce one day ahead.

Recipe type: Health

1 zucchini or courgette
1 clove of garlic
1/ half fennel
1 red onion
2 celery branches
1 carrot
1 can of peeled tomatoes
500 gr of grounded veal (or 50 - 50 beef and veal)
olive oil
pepper and salt
1 bay leaf
fresh or dried herbs (optional) such ar oregano, thyme, basil or spaghetti spices

Start by chopping up all your veggies but keep them seperate.
Put a large pot on your stove and heat some olive oil. Add the onion and garlic and let them simmer for about 2 minutes.
Add the rest of the veggies except the tomatoes.
Let this simmer for about 15 minutes until tender. If necessary you can add some stock or water.
Pour this mixture in your blender and let this cool for at least 10 minutes before blending smoothly. If necessary add some water or stock.
In the meanwhile add some extra olive oil to your pan and start baking the meat. Use a fork to separate the meat and let it bake evenly until brown.
Add the blended veggie mix and mix this with a fork or wooden spoon. Add the chopped tomatoes and an extra can of water (just fill up the can of the tomatoes with filtered water).
Add the bay leaf and extra spices. I prefer dried oregano, thyme and some fresh basil.
Put the cover on and let this simmer on a very low heat for at least one hour.
Enjoy!

Fall Zucchetti Pasta

Serving size: 4

This really quick, easy and delicious creamy pasta dish features spaghetti made from zucchini, with egg yolks to add top-quality protein and thicken up the sauce.

The more herbs you add, the better. A note about the egg yolks: Be careful not to let them cook for too long, otherwise you’ll end up with scrambled egg carbonara—not ideal!

Prep & Cook Time: 30 minutes

Serves: 4

Ingredients

For the zucchetti

4 zucchinis
2 tbsp olive oil

Zucchette Pasta Trader Joe's Recipe

For the carbonara sauce

2 tbsp olive oil
2 onions, finely diced
3 cloves garlic, finely diced
½ cup grated cheese
1 punnet (250 g) mushrooms, sliced
1 cup cream
¼ cup vegetable stock
2 egg yolks
small bunch of chives, parsley or tarragon, roughly chopped

Zucchette Pasta Recipe

To serve

Zucchetti Pasta Recipes

Parmesan shavings
extra virgin olive oil

Method

Zucchette Pasta Salad

Cut the zucchini with a vegetable peeler or with a spiraliser into noodles. Set aside.
Start making the sauce. Heat the olive oil in a large frying pan over a medium heat, add the onion with a generous pinch of salt and cook, stirring often, for 2–3 minutes until starting to soften but not colour. Add the garlic and mushrooms, and continue to cook for about 3 minutes until everything has softened. Stir in the cream, stock and grated cheese. Turn the heat down to low.
Grab another medium to large frying pan (or a large saucepan), place it over a high heat and quickly fry the zucchetti in the olive oil for 1 minute. Set aside in the pan to keep warm.
Bring the sauce just up to the boil, stirring constantly to ensure that the cheese has melted, then remove from the heat and immediately stir through the egg yolks. Continue stirring continuously until the yolks are thoroughly mixed through the sauce. Season to taste with salt and freshly ground black pepper and stir through the chopped herbs.
To serve, arrange a small mound of zucchetti in wide serving bowls. Spoon over the carbonara sauce, then top with Parmesan shavings, a drizzle of extra virgin olive oil and some cracked black pepper.