Sentences with phrase «for zucchini pasta»

For Zucchini Pasta: Use about 1 large Zucchini per person.

I've had CRAZY cravings for zucchini pasta and pesto lately (what can I say — summer = basil = ALL THE PESTO!!)

For Zucchini Pasta: Use about 1 large Zucchini per person.

-LSB-...] came across this recipe for zucchini pasta.

I think my portions must have been out because there was wayyy too much sauce for the zucchini pasta.

Not exact matches

I can not wait for the creamy carbonara pasta and the banana zucchini bread!

Pair it with zucchini noodles, spaghetti squash, or gluten - free pasta for the ultimate Italian comfort food!

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

This Instant Pot Paleo Chicken Cacciatore is full of fennel, mushrooms and sweet peppers in a hearty stew that eats like a pasta sauce and is the perfect topper for spiralized zucchini noodles (aka, zoodles!).

Baked Pasta with Roasted Vegetables For One, pasta tossed with roasted zucchini, red peppers, cheeses and Marinara SPasta with Roasted Vegetables For One, pasta tossed with roasted zucchini, red peppers, cheeses and Marinara Spasta tossed with roasted zucchini, red peppers, cheeses and Marinara Sauce.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I have worked out for 30 yrs., ended up hurting a disc thus disc surgury thus weight gain Oh my!!!! then i saw this zucchini pasta & the thai - inspired salad now I am excited that i have a way to recuperate get strong but not gain weight — it just does not come off as easy as it goes on!!!

If you are a carb - avoider or paleo type, you can substitute zucchini noodles or spaghetti squash for the chubby pasta.

Great way to serve it is on zucchini cut and cooked like pasta for a low carb option.

Zucchini pasta is a great option for someone who is gluten - free or for someone who is simply trying to cut back on calories and carbs.

If you are looking for a more vegetable - forward version of pasta bolognese... you can also add diced zucchini or roasted eggplant while cooking mushrooms.

Serve it over zucchini noodles or spaghetti squash for low carb, or gluten - free pasta!

I am not keen on pasta but I bet I could substitute the pasta for zucchini peels and it would be equally as good.

1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce fresh herbs for topping such as basil or fresh thyme (I used thyme)

You don't need a special diet necessarily to change things up — besides, it's just fun to freshen up the menu for Spring... especially when it's turning your old favourite Spaghetti and Meatballs into a fantastic Gluten - free Zucchini Pasta Spaghetti with No - Meat Balls!

An incredibly tasty Peanut Butter Courgette / Zucchini Dip that can also be used as a dressing for cold pasta salads.

This easy - to - make Parmesan zucchini chicken pasta is a great recipe for both Summer and Autumn seasons.

Pair it with your favorite whole wheat spaghetti, zucchini noodles or penne pasta for a comforting meal at the end of a long day.

So instead of pasta, make «zoodles» out of zucchini and serve with tomato sauce or pesto (and drop in a few mixed veggies for still more servings!)

Ingredients: 300 g kamut short pasta 1 large cup fresh fava beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful of peeled almonds a handful of fresh basil grated zest of 1 lemon 4 tablespoons extra virgin olive -LSB-...]

French lentils make a delicious and hearty replacement for meat in this recipe and they add a fabulous texture with the zucchini pasta, making it a perfect protein - packed vegetarian meal.

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday meal.

I am amazed at how similar it tastes to the traditional style with pasta noodles, although I haven't had this kind of dish in a REALLY long time b / c of being vegan and gluten free, so my memory could be a little foggy But from what I can remember, this recipe was even better, and I love that you sub the zucchini noodles for the pasta noodles to get an even bigger dose of veggies in this dish!

Tip: Make a large batch of zucchini noodles and reserve the leftover noodles for a guilt - free weeknight pasta!

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

If you haven't tried any zoodle recipes yet, what are you waiting for?!?!?!? Zoodles, zucchini noodles, zucchini pasta or zucchini spaghetti, whatever you choose to call them, they're easy to make, delicious and so incredibly versatile.

This Pasta Salad with Parsley Pesto and Two Squashes is a flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday Pasta Salad with Parsley Pesto and Two Squashes is a flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday meal.

Whole 30 pesto and chicken pasta made with paleo, gluten - free, dairy - free and low carb zucchini noodle pasta makes for the perfect healthy weeknight dinner.

In a large skillet, combine the zucchini noodles, pasta sauce and mushrooms for about 10 minutes until mixture is warm

We've been harvesting this seasonal gem for a few weeks now and I was waiting until our zucchini came in to share this lovely and simple «pasta» with you all.

Cashew cheese is great as a «melted cheese» substitute, but for something to spread on crackers or sprinkle over zucchini pasta?

This time, of course, the zucchini itself stood in for the pasta.

Yesterday I cooked an easy and quick vegetarian pasta for dinner, a great tomato pasta with zucchini and mushroom.

Place zucchini and carrot noodles in the pasta water and boil for 3 - 4 minutes until tender or «al dente.»

Avocado Zucchini Salad — That Girl Cooks Healthy This easy, no fuss «pasta» salad is filled with flavor and nutritional value — perfect for a light and healthy lunch.

And of course, you can always toss it with spiralizer zucchini noodles for pasta pesto.

Zucchini has been my go to sub for pasta for quite a while.

I made only half of the recipe for my husband and myself (using 2 zucchini, 1 whole red pepper and 12 stalks of aspargus) but did make the full recipe of sauce as we like saucy pasta.

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

Sauté the zoodles on the stove for a few minutes before serving, to get some pasta - like, not soggy but still crunchy zucchini spaghetti.

For this delicious meal all you'll need are minced pork, beef or turkey, red onion, celery stalks, garlic, tomato pasta, tomato chunks, olive oil and zucchini.

This pasta and fried zucchini salad is perfect to pack for a summertime picnic.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach, roasted red bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop of vanilla ice cream.