Recipe: Zucchini Pasta. Calorie, chemical composition and nutritional value.

Pasta with zucchini and tomatoes

• 1 bunch of basil;
• 220 g pasta;
• 3 cloves of garlic;
• 320 g cherry;
• 160 ml cream;
• 40 ml oil;
• 20 g parmesan.

Time – 20 min.

Calories – 179 kcal/100 g.

Method for preparing pasta:

1. First you need to boil the pasta. It is desirable that these are short items, for example, feathers. Be sure to salt the water. Allow the pasta to drain, but retain some of the liquid;
2. Wash the zucchini and cut off its stem. Do not cut off the skin of a young fruit, but if it is already quite dense, it is better to peel it off. Cut into half circles;
3. Finely chop the washed basil;
4. Washed cherry tomatoes just need to be cut in half; especially large fruits can be divided into four parts;
5. First, fry the zucchini in a heated frying pan with oil. This takes about three minutes;
6. Then add garlic and stir;
7. Squeeze the garlic here through a press, stir it in and keep the whole mass on the fire for no more than two minutes. The tomatoes should become soft;
8. Pour in the cream and add chopped basil, stir and add salt;
9. When the sauce is almost boiling, add the prepared pasta here. If the sauce is thick, you will need that reserved pasta liquid. Otherwise, you can just use water;
10. Divide among plates and grate some Parmesan cheese on top. Garnish with whole basil leaves.

Recipe: Zucchini Pasta. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Zucchini Paste.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of zucchini paste is 61.6 kcal.

• Serving = 335 g (206.4 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Spaghetti with zucchini in creamy sauce

• 3 zucchini;
• 1 clove of garlic;
• 500 g pasta;
• 160 ml cream;
• 2 onions;
• 75 g cheese;
• 2 bell peppers;
• 70 ml oil.

Time – 30 min.

Calories – 89 kcal/100 g.

Preparation of pasta:

1. Peel the zucchini, cut out the core with seeds, cut the pulp itself into small pieces, or even better, into strips;
2. Peel the peel from garlic, like onions. Finely chop both root vegetables;
3. Remove the stem with seeds from the pepper and cut off the white walls as well. Cut the pulp into thin strips;
4. First, fry the onion and garlic in olive oil and in a deep frying pan until they acquire a golden color;
5. Then pour in the cream and simmer the food until a third of the sauce has evaporated;
6. In a separate frying pan, you need to fry the zucchini with sweet pepper, both ingredients should become soft;
7. Boil the pasta as usual. It is better to use bow-shaped pasta for this. After cooking, rinse under cold water;
8. Grate the cheese. It can be any hard cheese, for example, Parmesan or Dutch, or you can also use mozzarella;
9. Place the prepared pasta with vegetables into the creamy sauce, as well as spices if desired. Add half of all the cheese here and mix;
10. When all the ingredients have warmed up, you can remove them from the heat. Serve with remaining cheese on top.

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How to cook spaghetti with zucchini and tomatoes?

If there is not enough juiciness, you can include tomatoes in the recipe. In addition, bright tomatoes will add color to the dish, making it even more attractive. Prepare this pasta for lunch or dinner. The amount of ingredients is for 2 servings.

Ingredients:

• 200 g pasta;
• zucchini;
• 300 g cherry;
• bunch of basil;
• 3 tbsp. spoons of olive oil;
• 150 ml heavy cream;
• 20 g cheese;
• salt and pepper.

Cooking method:

2. Cook the pasta as directed in the first recipe.
3. Wash the ingredients, including the greens.
4. Cut the main vegetable in half and then into half circles.
5. Divide the cherry into halves.
6. Cut the basil into large pieces.
7. Take a large deep frying pan and heat some oil there.
8. Fry the main vegetable there for 3 minutes, stirring constantly.
9. Add cherry tomatoes and chopped garlic there. Simmer for a couple of minutes until soft.
10. All that remains is to add cream, herbs and a little salt.
11. Mix everything well and add the cooked pasta before it boils.
12. Keep it on the stove for a while and you are ready to serve.
13. Add some ground pepper and cheese to each plate.

Pasta with vegetables

• 350 g pasta;
• 1 yellow bell pepper;
• 1 red sweet pepper;
• 450 g tomato in its own juice;
• 20 g basil;
• 180 g parmesan;
• 1 onion;
• 10 g salt;
• 1 zucchini;
• 1 eggplant

Time – 35 min.

Calories – 91 kcal/100 g.

Sequencing:

1. First you need to chop the onion. It should be sautéed in just a spoonful of butter until soft;
2. Wash the eggplants, cut off the stem. Remove all seeds. Cut the pulp into small pieces and add to the onion;
3. Wash both types of peppers and remove their stems with seeds, then cut into cubes and add to the frying pan, stir;
4. After a couple of minutes, pour everything with tomatoes. You can use fresh ones, but then you need to add a couple of tablespoons of tomato juice for a more pronounced taste;
5. Cover and simmer for seven minutes;
6. During this time, cut the peeled zucchini into cubes and add it along with salt to the rest of the ingredients;
7. In a nearby pan, cook the pasta according to instructions. It is preferable to take spaghetti or linguine;
8. Add the finished pasta without water directly to the frying pan with the vegetables, stir and serve after a minute. Grate cheese on top and sprinkle with finely chopped basil.

Pasta with zucchini in tomato sauce

Let's consider another alternative option for preparing pasta with zucchini, where fresh tomatoes are replaced with tomato paste.

Ingredients

• Paste – 400 g;
• Zucchini – 3-4 pcs.;
• Tomato paste – 3 tbsp;
• Garlic – 2 cloves;
• Onion – 1 head;
• Greens - at your discretion;
• Hard cheese – 100 g;
• Salt - to taste;
• Vegetable oil for frying – 4 tbsp.

How to make zucchini with tomato paste in a frying pan

1. Boil the pasta in salted water, then rinse in a colander.
2. Chop the onion finely. Pour vegetable oil into a frying pan, heat it and sauté the onions over medium heat.
3. While the onion is stewing, cut the zucchini into cubes and add to the onion, simmer for 10 minutes.
4. Add chopped garlic to the ingredients and sauté everything together for a couple more minutes.
5. Then add tomato paste to the products. To ensure it is well distributed, you can pour a little water into the pan. Salt the dish, you can add a little dry seasoning or fresh herbs to the sauce.
6. In 3-4 minutes, the zucchini in tomato paste will be ready. Turn off the heat and mix the vegetables with the pasta.
7. Grate the cheese and sprinkle it over each serving. If you want the cheese to melt well, you can sprinkle it on top and then put the plate in the microwave for 30-40 seconds.

The dish is traditionally served hot, but it is low-fat, so it can also be eaten cold. Stewed zucchini turns out incredibly tender. It is worth noting that the snack does not have many calories, so it is classified as a dish from the “proper nutrition” section.

To make the dish even healthier, you can add seasonings such as ginger or turmeric when preparing the sauce. They reduce the calorie content of dishes and improve digestion.

Italian pasta with zucchini and tomatoes is a very simple and inexpensive treat, the taste of which surpasses all time and financial costs. Be sure to try making this pasta at home; for sure, this dish will add to the list of your favorite Italian snacks.

Bon appetit!

Raw zucchini pasta

• 100 g walnuts;
• 2 zucchini;
• 1 sweet pepper;
• 45 ml oil;
• 4 tomatoes;
• 1 bunch of cilantro;
• 5 g honey.

Time – 40 min.

Calories – 59 kcal/100 g.

Algorithm of actions:

1. Peel the zucchini and cut off the stem. Next, use a special grater for Korean carrots or use a spiralizer to grate the fruit along its entire length. You will get long strips, similar to spaghetti, but only from zucchini. It is advisable not to use the middle of the vegetable, as the seeds are there and this will cause the strips to tear;
2. Drain the nuts, pre-soaked for two hours. Then use a sharp knife to chop them finely, but do not turn them into a paste;
3. Cut out the stems of tomatoes and remove the seeds from peppers;
4. Place tomatoes, peppers and herbs in a blender bowl. Add a spoonful of vegetable oil, honey and salt here. Beat all this into a homogeneous mass. The result will be a liquid sauce that can be immediately mixed with the zucchini paste. The mass needs ten minutes to soak well;
5. Before serving, sprinkle the top of the dish with chopped nuts.

zucchini paste

Are you familiar with the concept of zoodles? No? Let me tell you: zoodles (repurposed “noodles”) are zucchini (usually zucchini), cut into ribbons (that is, noodles), which can be cooked with a variety of sauces, just like real pasta. Zucchini pasta is very quick to make, has no calories (there is a difference between vegetables and pasta) and is generally wonderful, as it makes it possible to introduce more vegetables into the family’s diet without unnecessary scandals.

In Tallinn, zucchini can be found at any market, they are brought from Spain, and they are not much more expensive than the white zucchini we are used to, so I often take them (zucchini has denser flesh, and you don’t have to throw half the vegetable in the trash, like this sometimes with the core of a regular zucchini). But white zucchini (peeled and foam insides) behave just as well in this recipe, if not better, since they cook faster than zucchini.

Zucchini pasta with tomato-garlic sauce

You will need:

• 4-5 zucchini
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion (ideally a shallot), finely chopped
• 5 cloves garlic, thinly sliced
• dry basil
• tomatoes in their own juice (500g jar, with whole or sliced ​​tomatoes)
• 1/3 cup heavy cream
• 2 tablespoons grated Parmesan or other hard cheese (+ thin slices of cheese for serving)

garlic crumbs (optional)

• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup bread crumbs (finely broken unsweetened crackers)
• ¼ teaspoon dry garlic
• salt

We make noodles from zucchini: the easiest way to do this is to use a special grater, which is used to make carrots in Korean. If you don’t have a grater at hand, you can take a vegetable peeler and cut the zucchini into flat, thin ribbons, it won’t turn out as beautiful, but it won’t affect the taste - the concept will remain the same (but it’s faster with a grater!).

Photo: howsweeteats.com

Heat olive oil in a large frying pan over medium heat, add butter and melt. Place the onion in the oil, add a little salt, and cook until the onion is soft. Stir in garlic, basil, you can add red peppercorns or flakes. Heat for 1 minute, pour in the tomato sauce (if you have whole tomatoes, first cut them into pieces with scissors directly in the jar, and then pour everything into the frying pan). Stir everything well, reduce heat, cover and simmer for 10 minutes.

Add cream, stir, add grated cheese, stir. Add the zucchini noodles to the sauce and stir well (you can cover with a lid and shake the pan so that the sauce spreads evenly over the noodles). Leave to simmer covered over low heat for 8-10 minutes.

Photo: howsweeteats.com

Place on plates, sprinkle with parmesan chips (or other cheese cut into chips using a vegetable slicer), add garlic crumbs (optional) and serve.

Pasta with mushrooms and zucchini

• 320 g champignons;
• 1 zucchini;
• 1 clove of garlic;
• 25 ml oil;
• 3 green onions;
• 180 g pasta.

Time – 15 min.

Calories – 72 kcal/100 g.

Stages:

1. Remove the skins from the onion and garlic and finely chop both products;
2. Clean the champignons from debris, remove the top skin from them, rinse and cut into slices, not too thin, they should be felt in the dish;
3. Cook pasta according to instructions. Alternatively, you can use meatless ravioli;
4. Heat olive oil in a frying pan and add garlic and onion. Fry for about three minutes, then add the mushrooms and stir;
5. Mushrooms should be cooked for about five minutes, they should reduce in volume;
6. During this time, peel the zucchini, remove all the seeds and stem, and cut into small pieces. After the time has passed, add to the rest of the products;
7. Season and add the prepared pasta here, stir. If the dish turns out dry, you can add a little water where the pasta was cooked;
8. Warm up all the products and transfer them to a plate;
9. Finely chop the onion and sprinkle it on top of the dish.

Spaghetti with eggplant and zucchini recipe for vegetarians

Juicy vegetables make the usual pasta very tasty and rich. Various spices are also used in the dish, which add their own flavor. The amount of ingredients is designed for 6 servings.

Ingredients:

• 0.5 kg of pasta;
• 225 g eggplant;
• 300 g zucchini;
• onion;
• green sweet pepper;
• 1 tbsp. oils;
• 100 g cream;
• 100 g Cheddar cheese;
• 50 g Parmesan;
• 3 tbsp. spoons of ketchup;
• 3 tbsp. spoons of soy sauce;
• 1 tbsp. a spoonful of Provençal herbs;
• 1 teaspoon pepper and salt.

Cooking method:

2. Wash and dry the vegetables.
3. Grate the blue and zucchini.
4. Peel the sweet peppers from seeds and cut into thin strips.
5. Cut the peeled onion into half rings.
6. Take a deep frying pan and heat the oil there.
7. Add all the vegetables and fry them until golden. Turn off the heat and cover the lid.
8. Boil the pasta and combine it with the prepared vegetables.
9. Add the remaining ingredients there and mix everything well.
10. That's all, the dish is ready.

Useful tips

Real Italian pasta differs significantly from ours in quality. They use completely different flour, making it much easier to achieve the coveted al dente. Alternatively, you can simply choose products made from durum wheat. They retain their shape well, even if overcooked a little.

You can complement a vegetable dish not only with cheese or mushrooms. One of the unusual ways is lemon zest. It needs to be peeled off in long thin strips, and when serving, simply place the strips on top.

Zucchini is available several months a year, so you can come up with new pasta variations every day. But it’s also useful!

Recipe for pasta with zucchini and mushrooms

Vegetables and mushrooms are a wonderful combination that makes the dish very filling and tasty. Prepare it for your family and also treat your guests. The amount of ingredients is for 4 servings.

Ingredients:

• 0.5 kg of pasta;
• 50 g butter;
• onion;
• 3 cloves of garlic;
• zucchini;
• 325 g champignons;
• 6 cabbage leaves;
• 1 tbsp. a spoonful of chopped parsley;
• salt;
• pepper;
• 1/4 teaspoon of ginger;
• 1 tbsp. cream;
• cheese and spices.

Cooking method:

2. Peel the onion and cut it into small cubes, and simply crush the garlic with a knife.
3. Peel the main vegetable and cut into medium cubes.
4. Cut the peeled and washed mushrooms into slices.
5. Wash the leaves and finely chop7
6. Heat the oil in a deep frying pan and fry the onion until transparent.
7. Add grated ginger and garlic there.
8. Add the zucchini and remaining vegetables, stir and simmer for 15 minutes. As a result, the zucchini should become soft.
9. Then add spices, chopped parsley and cream.
10. Heat everything thoroughly, but do not bring to a boil.
11. Place the pasta cooked according to the rules on plates, place the sauce on top and sprinkle with shredded cheese.

Pasta with zucchini and tomatoes recipe with photos

Pour in the cream, which can be replaced with milk.

Salt the sauce to taste and, stirring constantly, bring to a thick consistency. Add a pinch of turmeric. Cook spaghetti according to package instructions. Then drain the water and place the pasta in the pan.

Place boiled spaghetti in a frying pan with fried onions and zucchini. Add the prepared cream sauce to the pan with the zucchini, onions and pasta. Stir in zucchini, onion, spaghetti and sauce. Pasta with zucchini in creamy sauce is ready. Serve them hot. When serving, you can sprinkle the dish with grated cheese and chopped herbs.

How to cook spaghetti with zucchini?

Let's start with the easiest recipe that doesn't require many ingredients. Nutritionists allow eating this dish, albeit in small quantities, even for those who are watching their weight. The amount of ingredients is designed for 4-6 servings. Cooking time – 35 minutes.

For this recipe you need to take the following ingredients: 2 zucchini, 350 g pasta, onion, 3 cloves garlic, 100 g hard cheese, 15 g basil, 100 ml cream, 2.5 tbsp. spoons of vegetable oil and a pinch of salt.

Step-by-step cooking process:

• First, let's figure out how to properly cook spaghetti so that it is whole, tasty and does not stick together. It is important to use a large saucepan to add plenty of water so that the temperature of the liquid does not drop suddenly when the pasta is lowered. It is necessary to add enough salt, otherwise the dish will be bland. It is important to stir the pasta in time: immediately after lowering the products, after boiling again and in the middle of cooking. Properly cooked spaghetti should be slightly firm inside;
• Wash the main vegetable of this dish, dry it and cut it into thin slices. Finely chop the peeled onions and garlic. Heat a little oil in a saucepan and first fry the onion and garlic, and after acquiring a golden brown color, add the zucchini. Mix everything and fry over medium heat. Don't forget to add salt and pepper to taste. Add chopped basil and prepared pasta. Mix everything and pour in the cream. Keep on fire for another 5 minutes. Sprinkle with shredded cheese before serving.

How to cook spaghetti with zucchini and tomatoes?

If there is not enough juiciness, you can include tomatoes in the recipe. In addition, bright tomatoes will add color to the dish, making it even more attractive. Prepare this pasta for lunch or dinner. The amount of ingredients is for 2 servings.

For this recipe you need to purchase the following set of products: 200 g of pasta, zucchini, 300 g of cherry tomatoes, a bunch of basil, 3 tbsp. spoons of olive oil, 150 ml of heavy cream, 20 g of cheese, and also salt and pepper.

Step-by-step cooking process:

• Cook the pasta as directed in the first recipe. Wash the ingredients, including the greens. Cut the main vegetable in half and then into half circles. Divide the cherry into halves. Cut the basil into large pieces;
• Take a large deep frying pan and heat some oil there. Fry the main vegetable there for 3 minutes, stirring constantly. Add cherry tomatoes and chopped garlic there. Simmer for a couple of minutes until soft;
• All that remains is to add cream, herbs and a little salt. Mix everything well and add the cooked pasta before it boils. Keep it on the stove for a while and you are ready to serve. Add some ground pepper and cheese to each plate.

Spaghetti with eggplant and zucchini recipe for vegetarians

Juicy vegetables make the usual pasta very tasty and rich. Various spices are also used in the dish, which add their own flavor. The amount of ingredients is designed for 6 servings.

For this recipe you need to take the following ingredients: 0.5 kg of pasta, 225 g eggplant, 300 g zucchini, onion, green sweet pepper, 1 tbsp. butter, 100 g of cream, Cheddar cheese, and another 50 g of Parmesan, 3 tbsp. spoons of ketchup and soy sauce, 1 tbsp. a spoonful of Provençal herbs, 1 teaspoon pepper and salt.

Step-by-step cooking process:

• Wash and dry the vegetables. Grate the blue and zucchini. Peel the sweet peppers from seeds and cut into thin strips. Cut the peeled onion into half rings;
• Take a deep frying pan and heat the oil there. Add all the vegetables and fry them until golden. Turn off the heat and cover the lid;
• Boil the pasta and combine it with the prepared vegetables. Add the remaining ingredients there and mix everything well. That's all, the dish is ready.

How to cook spaghetti with zucchini, tomatoes and shrimp?

For our country, pasta with zucchini seems like a strange dish, but in other parts of the world this dish is very popular. The amount of ingredients is for 2 servings.

For this recipe you need to take the following ingredients: 255 g of boiled shrimp, cherry tomatoes and spaghetti, a couple of zucchini, 2 cloves of garlic, olive oil, a bunch of parsley, salt and pepper.

Step-by-step cooking process:

• Divide the tomatoes into rags and remove the seeds and juice. Peel the main vegetable with a small amount of pulp and cut into thin strips. Separately, boil the pasta, as we discussed above how to do it correctly;
• Fry chopped garlic and vegetable noodles in heated olive oil. After a couple of minutes, add the tomatoes and cook for another 3 minutes. Then add boiled, peeled shrimp and chopped parsley there. Cook, stirring, for another 2 minutes. Pour some of the remaining pasta water into the pan and bring everything to a boil. Place pasta on a plate, drizzle with olive oil and top with vegetables and shrimp.

Recipe for pasta with zucchini and mushrooms

Vegetables and mushrooms are a wonderful combination that makes the dish very filling and tasty. Prepare it for your family and also treat your guests. The amount of ingredients is for 4 servings.

For cooking you should take the following ingredients: 0.5 kg of pasta, 50 g of butter, onion, 3 cloves of garlic, zucchini, 325 g of champignons, 6 cabbage leaves, 1 tbsp. a spoonful of chopped parsley, salt, pepper, 1/4 teaspoon ginger, 1 tbsp. cream, cheese and spices.

Step-by-step cooking process:

• Peel the onion and cut it into small cubes, and simply crush the garlic with a knife. Peel the main vegetable and cut into medium cubes. Cut the peeled and washed mushrooms into slices. Wash the leaves and chop finely;
• Heat the oil in a deep frying pan and fry the onion until transparent. Add grated ginger and garlic there. Add the zucchini and remaining vegetables, stir and simmer for 15 minutes. As a result, the zucchini should become soft. Then add spices, chopped parsley and cream. Heat everything thoroughly, but do not bring to a boil. Place the pasta cooked according to the rules on plates, place the sauce on top and sprinkle with shredded cheese.