This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and ...

Add the zucchini spaghetti to a large serving dish and serve hot, garnished with extra mint leaves if desired. Zucchini : ...

To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

3 tips for making Meghan Markle’s zucchini pasta sauce. ... Use a slotted spoon to transfer the zucchini to a large bowl along with cooked pasta. Add extra cooking liquid as desired.

Add the pasta and stir to distribute the zucchini. Add the cottage cheese mixture and 1/2 cup of the pasta water and stir, adding more as needed, until a creamy sauce coats the noodles.

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...

Cook the pasta in 2 quarts of boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and set aside. Add the pasta to the pan with the sauce and stir well.

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.

Add the spaghetti and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 1½ cups of the cooking water, then drain; set aside. In the same pot, combine the oil and ...

Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes.