Basil, Shrimp and Zucchini Pasta

August 1, 2015 Leave a Comment
Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini

This recipe, Basil, Shrimp and Zucchini, combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne, to taste

1 lb. peeled and deveined raw shrimp (31-40 per lb.)

2 cups orecchiette or small pasta, preferably whole wheat

2 medium zucchini or summer squash, or 1 of each

 

Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook pasta in a large pot pf boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, until the shrimp are PINK and just barely cooked through, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.

 

(Recipe for Basil, Shrimp and Zucchini Pasta, Diabetic Connect, 2015)

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Orecchiette with Broccoli Rabe

February 5, 2015 Leave a Comment

 

Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe

This recipe, Orecchiette with Broccoli Rabe, was in the September/October 2014 issue of Eating Well magazine.  In this iconic pasta dish of Puglia, anchovies are mashed into olive oil to add amazing depth to the garlicky sauce.  Assertive broccoli  rabe has the featured role, though, so even anchovy needn’t be afraid.

Orecchiette with Broccoli Rabe Recipe

 

Orecchiette with Broccoli Rabe

2 tsp. salt

12 oz. orecchiette pasta (about 3 ½ cups)

2 lb. broccoli rabe (about 2 bunches)

¼ cup extra-virgin olive oil

3 cloves garlic, chopped

½ tsp. crushed red pepper

8 anchovy fillets, chopped

1 pint cherry tomatoes, halved

Freshly grated Parmesan cheese

 

Bring 2 quarts of water to a boil in a large pot.  Stir in salt, add pasta and cook according to package instructions until just tender.  Drain, reserving ½ cup of the water.

Meanwhile, thoroughly wash broccoli rabe and trim off tough ends.  Chop into 2 inch lengths.   Leave some on the water clinging to the leaves and stems; this will help create a sauce.

Heat oil in a large skillet over medium heat until it starts to shimmer.  Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve.  Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more).  Cook, stirring, until almost tender, 6 to 10 minutes.  Add tomatoes and toss until they begin to soften, about 2 minutes.  Add the pasta and toss to coat.  If it’s to dry, add a little of the reserved pasta water.  Serve immediately, garnished with Parmesan.

 

(Recipe for the Orecchiette with Broccoli Rabe, was in Eating Well Magazine, 2014)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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