Whole Wheat Spaghetti and Zucchini Alla Vincenzo

Recipe

Main Dish
Whole Wheat Spaghetti and Zucchini Alla Vincenzo

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

6
Servings
15min
Prep
45min
Total

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Description

Filled with fresh zucchini and fresh basil, this vegetarian pasta dish is one to keep on hand.

 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 lbs. whole wheat Gustare Vita whole wheat spaghetti
½ tsp. saffron threads
4 tbsp. Gustare Vita olive oil, divided
6 slice(s) Hy-Vee Bakery artisan Toscano bread, cut into slices
½ tsp. Hy-Vee dried oregano
Hy-Vee salt , to taste
Hy-Vee ground black pepper , to taste
4 clove(s) garlic, smashed
3 tbsp. Kerry Gold unsalted butter
1 ½ lbs. zucchini, peeled and sliced
3 oz. Pecorino Romano cheese, finely shredded and divided
3 oz. Parmigiano Reggiano cheese, finely shredded and divided
2 tbsp. fresh basil
Tomato Basil Sauce
1 tbsp. Gustare Vita olive oil
1 tsp. Hy-Vee red pepper flakes
1 tbsp. fresh basil, chopped
½ tsp. Hy-Vee dried oregano
1 jar(s) (17.6oz) Gustare Vita tomato basil pasta sauce
6 slice(s) BelGioioso fresh mozzarella, about 1/4-inch-thick

Things To Grab

  • Large stockpot
  • Colander
  • Small bowl
  • Large sheet pan
  • Large skillet
  • Medium saucepan
  • Blender or food processor

Directions

  1. Preheat oven to 400 degrees. Cook pasta to package directions, drain, reserving about 1/2 cup pasta water. In a small bowl, mix together reserved pasta water and saffron. Keep warm and set aside.

  2. Drizzle 2 tablespoons olive oil onto bread. Sprinkle with oregano, salt, pepper, and rub with smashed garlic cloves. Bake 6 to 7 minutes, or until toasted and golden brown.

  3. Heat 2 tablespoons olive oil and butter in a large skillet over medium heat. Mince smashed garlic and add to large skillet. Saute for 1 minute, or until fragrant. Season with salt and pepper, to taste. Add zucchini and cook for 20 minutes, stirring occasionally. 

  4. Make Tomato Sauce: Add 1 tablespoon olive oil to a medium saucepan over medium heat. Stir in red pepper flakes, fresh basil, dried oregano, and Gustare Vita tomato basil pasta sauce. Bring to a simmer and heat through; remove from heat. Coat fresh mozzarella slices in tomato sauce; do not melt. Place tomato sauce and mozzarella slices onto toasted bread, set aside.

  5. In a blender or food processor, add ½ of the cooked zucchini and half of the saffron-infused pasta water, fresh basil, and 1-1/2-oz. each Pecorino and Parmigiano cheeses. Blend until combined and creamy; set aside.

  6. Add pasta to skillet with the remaining zucchini. Stir in remaining saffron-infused pasta water. Cook for 1 minute, or until heated through. Add remaining 1-1/2-oz. each Pecorino and Parmigiano cheeses, half of the zucchini crème, and additional basil, if desired.  

  7. To plate, add pasta to plate and top with additional zucchini crème. Add mozzarella-topped bread slices and garnish with additional shredded cheese and fresh basil. Serve immediately.

Nutrition facts

Servings

830 Calories per serving

Amounts Per Serving

  • Total Fat: 46g
  • Cholesterol: 90mg
  • Sodium: 940mg
  • Total Carbohydrates: 74g
  • Protein: 36g

Daily Values

0%
Iron 20%
0%
Calcium 70%
0%
Vitamin D 0%
0%
Potassium 20%

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