Category: Main Courses Ingredients Spaghetti 320 g Zucchini 600 g ...

Ingredients. 2 medium zucchini, cut into small dice; 3 tbsp (45 ml) olive oil; 1 onion, finely chopped; 2 cloves garlic, chopped; 4 cups (560 g) cherry tomatoes, halved ...

In a large non-stick skillet over high heat, brown the zucchini in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate. In the same skillet over medium heat, soften the ...

The third dish uses Japanese somen noodles tossed with a miso-ginger sauce, sliced cold tofu, all topped with scallions, ...

The creamy pasta with burrata and cherry tomatoes is the recipe to always keep on hand for when you're in the mood for ...

• 4 tablespoons extra virgin olive oil • 2 garlic cloves • 2 1/4 cups thinly sliced zucchini • 2 1/3 cups split cherry tomatoes • sea salt • 14 ounces short pasta (Marilena uses ...

Using a vegetable spiraler or julienne peeler, make the zucchini noodles. Wrap the zucchini noodles in paper towel or cheesecloth and gently wring out some of the liquid. Toss the zucchini noodles ...

Add the tomatoes, adjust the heat so the sauce simmers slowly, and cook for 20 minutes. Add the zucchini and simmer 5 minutes longer. Add the parsley and salt and pepper to taste.

When the spaghetti is done, drain it, reserving about 1 cup of the cooking water, and add the noodles to the skillet. Turn the heat to high, add the reserved pasta cooking water and cook, tossing ...

1/4 cup almonds, finely chopped. 1/2 cup loosely packed fresh basil leaves, divided use. Sea salt. 3 tablespoons extra-virgin olive oil, plus more as needed ...