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Spaghetti With Zucchini And Yellow Squash

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This Spaghetti With Zucchini And Yellow Squash is a delicious summertime vegetarian dish. The extra flavor from the bruschetta topping adds beautiful color and pairs perfectly with the zucchini and yellow squash.

You’ll notice below I’ve made extra bruschetta topping, I’ll explain the reason, in my notes, in the post below. Adding shavings of Parmigiano-Reggiano cheese to the dish adds another layer of unforgettable flavor.

I garnish every dish with a large sprig of fresh basil giving you the choice to add torn fresh basil leaves through the pasta.

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Zucchini And Yellow Squash

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Olive Oil

Frezno Chili

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Ciabatta

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Toasted Ciabatta Bread

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fresh basil

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Diced Mozzarella Cheese

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E.V.O.O.

Parmigiano-Reggiano-Cheese

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Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Total Time: 42 minutes
Yields: 6 to 8 servings
Equipment: veggie spiral machine, 1 (6-quart) stockpot, 1 (3-quart) saucepot, vegetable peeler, long-handled tongs, chef’s knife, 2 rimmed baking sheet pans, large mixing bowl, medium-size mixing bowl

Ingredients:
4 zucchini, ends removed, cut in half and spiraled
4 yellow squash, ends removed, cut in half and spiraled
1 pound box of spaghetti
2/3 cup of good olive oil
6 large garlic cloves, finely minced
1 Fresno chili, seeded and finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Large sprigs of fresh basil for garnish
Parmigiano-Reggiano cheese, shavings for garnish
*E.V.O.O. for garnish

Ingredients For Bruschetta Topping:
16 Roma tomatoes, cut in half, seeded and finely diced
1 (16-ounce) package of Galbani mozzarella cheese, finely diced (low moisture, whole-milk variety)
1/2 cup of fresh basil, sliced chiffonade style
*E.V.O.O. for garnish
1 loaf of Tuscan garlic Ciabatta, toasted (yields 16 slices) OPTIONAL

Note: I’ve made extra bruschetta topping not only used as the garnish for this dish but to also serve on top of the toasted Tuscan garlic Ciabatta bread. I can’t get enough of that delicious basil, mozzarella, and tomato topping with a tiny little drizzle of really good *E.V.O.O.

Directions For Bruschetta Topping:
Slice the Roma tomatoes in half, spoon out the seeds, and finely dice. Transfer to a mixing bowl. Next, finely dice the mozzarella cheese and add to the diced tomatoes. Finely add the chiffonade style basil toss everything to combine. Set aside.

Directions For Spaghetti With Zucchini And Yellow Squash:
Start by spiraling the zucchini and yellow squash and transfer to a large mixing bowl. Next, prep the Fresno chili and garlic, set aside.

In a large stockpot of boiling salted water drop the spaghetti. Cook between 8 to 12 minutes or until al dente.

Note: As soon as the zucchini and yellow squash spaghetti start to wilt and soften slightly turn the heat off. You want them to keep their crunchiness and integrity. All you’re really doing is making sure they are well coated with the flavored oil.

In the meantime, in a saucepot over medium heat add the olive oil minced Fresno chili and garlic. Cook for 1 to 2 minutes or until fragrant. Add the spiraled zucchini, yellow squash, Kosher salt, and fresh ground black pepper. Using your tongs, toss the spiraled zucchini and yellow squash with the oil, garlic, and minced chilies. Cook, continuously tossing, for 2 to 3 minutes allowing the vegetable spaghetti to begin to wilt and soften slightly as they become evenly coated with the flavored oil. Immediately turn the heat off.

Again using the long-handled tongs, transfer the cooked spaghetti to the saucepot. Toss to combine the vegetable spaghetti and pasta together. Continue to toss until the pasta is evenly distributed.

Ladle a good helping into a porcelain serving bowl and garnish with a large sprig of fresh basil. There you have it my Spaghetti With Zucchini And Yellow Squash.

Directions For Toasted Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

*E.V.O.O. is the acronym for extra virgin olive oil.

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Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs

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This dish puts a bold and delicious spin on Alfredo sauce. It’s my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs. In the past, I’ve made this dish with broccoli florets, today I’ve made it using fresh herbs. My recipe below is using fresh herbs and giving you the option to add broccoli.

This dish can also be done meat-free.

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Flat Leaf Italian Parsley

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Chicken Broth

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Mascarpone Cheese

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Bechamel Sauce

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Below are side by side pictures using broccoli florets or just using fresh herbs, both are delicious.

Roasted Red Pepper Fettuccine Alfredo With Italian Sausage And Broccoli

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Prep Time: 5 minutes
Cook Time: 30 to 35 minutes (Includes cooking sausage and sauce. Pasta and sauce cook at the same time.)
Total Cook Time: 40 minutes
Yields: 4 servings
Equipment: indoor grill pan, large deep-sided frying pan (*rondeau), 1 (10-cup) food processor, 1 (6-quart) stockpot, 1 mini food processor

Ingredients:
1 pound Fettuccine, al dente
1 pound sweet Italian sausage, grilled and sliced on the bias
3 cups chicken broth, unsalted
1 (12-ounce) jar Piquillo peppers, puréed (substitute sweet roasted red peppers)
4 ounces Mascarpone cheese, room temperature
2 cups Parmigiano-Reggiano cheese, freshly grated
1 garlic clove, freshly grated
2 1/2 cups heavy cream, cold
1 stick (8 tablespoons) of butter, unsalted
1 teaspoon of smoked paprika
1/4 teaspoon of nutmeg, freshly grated
1 teaspoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups completely thawed frozen broccoli florets (optional)
2 tablespoons basil, finely chopped
2 tablespoons of flat-leaf Italian parsley, finely chopped

Directions For Sausage:
Using a fork, prick the sausage links, through the casing, three times on both sides. In a pot with a glass lid. Add 3 cups of unsalted chicken broth. Turn the heat to medium, add the sausage links to the pot. Place the lid on and bring up to a boil reduce to a simmer. Cook for 12 to 15 minutes or until sausage is no longer pink and cooked through.

Remove the links from the cooking liquid and transfer to a plate, set aside. Preheat indoor grill pan, settings on both front and back burners to medium-high. Grill the sausage links 2 to 3 minutes per side to get nice grill marks. Again transfer the grilled sausage links to a plate. Next, slice the sausage links on the bias, transfer to a plate, cover with foil to keep warm.

In a large stockpot of boiling salted water drop the Fettuccine. When pasta is al dente, 8 to 10 minutes; drain.

In the meantime, in a large *rondeau, over medium-low heat, melt the butter into the cream, simmer for 2 to 3 minutes. Add Kosher salt, fresh ground black pepper, smoked paprika, freshly grated nutmeg, and freshly grated garlic, continuing to whisk.

Add the Mascarpone, continue to whisk, simmer until the sauce thickens, 3 to 5 minutes. Next, switch to a spoon, add the Piquillo pepper purée, and grated Parmigiano-Reggiano cheese, stir to combine. Finally, add the sliced Italian sausage, stir through. If you’re choosing to add the broccoli florets add them at this point and stir to combine.

Add the pasta to the sauce, tossing until all the pasta is coated. Finally, add in the chopped herbs, toss to combine. There you have it my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.

Serve hot.

Note: If you should need to thin the sauce out, add a ladle of the pasta water and toss.
Note: If using thawed frozen broccoli florets, place them onto a plate lined with a paper towel to allow any or all excess water to drain. Using another sheet to pat the florets dry before adding to the sauce.

*Rondeau: A rondeau is sometimes called a brazier or braiser, this wide, somewhat shallow pan similar to a stockpot or Dutch oven but not nearly as deep.

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The Perfect Panini

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Well, I just bought myself a Panini press and I’m thrilled. This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Garlic And Rosemary for The Perfect Panini.

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Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18  minutes
Yields: 2 to 4 servings
Equipment: Panini maker

Ingredients:
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick slices
6 slices of Proscuitto, thinly sliced
6 slices of Capicola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted Piquillo peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste

Directions:
Preheat the panini press according to manufacturer’s directions. Using non-stick cooking spray, liberally spray the panini press.

On a flat surface, lay two slices of focaccia to use as the bottom portion for your sandwich. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each piece of Foccacia. Place three slices of each of deli meats on each slice of focaccia.

Next, the sliced Mozzarella, Kosher salt, and fresh ground pepper to taste. Finally, top with the roasted julienned peppers and fresh basil leaves. Place the tops on each sandwich and press down firmly. Place the sandwiches into the Panini press and close. Cook until the bread is golden-brown with beautiful grill marks, and the cheese is completely melted 5 to 8 minutes. This is my version of The Perfect Panini. 

To get my recipe for Homemade Focaccia With Garlic And Rosemary click the link below.

Homemade Focaccia With Rosemary And Garlic

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