Tag: Free

Pasta and zucchini free cheese, all the ideas – Italian Cuisine


Seasoning pasta with zucchini is a great timeless classic. We like it because it is delicate, simple to prepare and perfect for saving those evenings when the head and the refrigerator seem too empty to produce something good. And instead, here it is, in all its goodness. Even without cheese. Which certainly gives flavor, intensity and taste, but often weighs down dishes and ends up covering the delicate taste of zucchini.
But before discovering how we combined pasta and zucchini in our collection, here are some ideas to never get bored.

Integral, it's the right time

If you are looking for an excuse to eat whole wheat pasta, courgettes are the perfect idea for you. Have fun playing with different pasta shapes and enrich the topping to your liking with other vegetables, fish or bacon and diced speck. And after experimenting, you can continue with legume based pasta, but also rice and soy noodles …

Long live the cream

One of the most delicious ways to serve pasta and zucchini is to prepare a cream with the blanched vegetables, a little fresh garlic, extra virgin olive oil and a pinch of salt. It will become a wrapping and tasty condiment, perfect for turning every first dish into a truly special dish, especially if made with fresh pasta or spaghettoni.

The extra touch

If you love strong flavors, enrich your basic preparation with taggische olives, chilli, anchovy fillets in oil or peppers. The elegance of pasta and zucchini will not be lost. For a more delicate result instead, bet on cherry tomatoes, pine nuts, almonds and fish fillets stir-fried and … enjoy your meal!

In the gallery above, our recipes with pasta and zucchini.

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Cavatelli, mackerel and zucchini

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Spaghetti with baked vegetables

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Cold pasta with marinated crudités

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Rice and corn spaghetti with trout

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Summer Spaetzle

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Shrimp and courgette ravioli with bisque and pine nuts

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Spaghetti alla chitarra butter and marjoram

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Fusillini, olives and zucchini

Brigadeiros

Goodtoknow TV

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A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration

Method

  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Passata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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