This zucchini pasta is one of my favorite pastry, be it for lunch, dinner or even a party dish. Caramelized zucchini and tender pasta come to crunch and shaved parmesan under a lemon vinaigrette with roasted pine seeds. It is delicious and can also be made in advance!
Is it too late in the season for pasta salad?!
Never! I do not think so. This caramelized zucchini -pasta salad is a great way to use all the remaining garden -Zucchini and a way to create delicacy.
This is the exact type of dish that I like to make for my own lunch. I will also serve as a side dish for dinner and it is one of these salads that can have wonderfully in the fridge.
It tastes a little different and especially because of the caramelized zucchini, which makes things more and more interesting on your lunch or plate.
I am looking for not long meals forever and that fits perfectly. As long as dishes are a bit exciting, unique, different, but not strange, I call it a victory!
This is a great dish in summer because it can be filled or served at room temperature. But it is also astonishing in autumn and winter – it definitely has a cozy atmosphere!
Here is what we work with:
Caramelized zucchini that cooks in a pan until it is roasted and melting and delicious.
A lemon herbs -dressing that gives some zing and zipper together with some diced shallots directly in the attraction that takes away the bite.
Toasty Pine Nixs because I worship their butter -like taste and crispy crunch.
Shaved parmesan, simply because everything is better with Parmesan.
The combination of a gentle, map of caramic zucchini comes from My melted zucchini baked citi dish. It takes some time to throw together, but is ultimately so tasty and such a nice change from traditional baked goods or Marinara pasta.
Really, this idea came from the fact that I can eat The pasta dish Cold directly from the refrigerator. However, it has a melted cheese that makes things less pleasant when it is cooled.
Therefore, a true caramic zucchini pasta salad was born that tastes great cold.
I call this a “salad”, if only because of the lack of melted cheese, because everything throws together so well and stays beautiful and saladically in the fridge. The noodles will absorb some of this lemon dressing and also become tastier!
For this dish I am happy to use a noodle that can hide something from this cheese and the pine core inside! These little shellbows/macaroni noodles are perfect, but every abbreviation of pasta works. Even a classic elbow macaroni.
Yes, yum!
Caramelized zucchini -pasta salad
Caramelized zucchini -pasta salad
This zucchini pasta is one of my favorite pastry, be it for lunch, dinner or even a party dish. Caramelized zucchini and tender pasta come to crunch and shaved parmesan under a lemon vinaigrette with roasted pine seeds. It is delicious and can also be made in advance!
-
Heat the olive oil in a large pan over medium heat. Add the zucchini, garlic, salt and pepper. Stir to combine. Often cook until the zucchini boil into the pan for about 20 to 30 minutes and melt in the pan. Stir in the red pepper flakes. The zucchini should be soft and slightly golden.
-
While the zucchini cooks, bring a saucepan with salted water to cook and cook the pasta according to the instructions. You can also do the lemon cladding at that time.
-
To roast the pine nuts, put them in a pan over medium heat. Cooking, shaking and stirring all the time until it is golden brown and fragrant. This takes about 6 to 8 minutes!
-
To put the dish together, throw the zucchini and the pasta together. Add some of the dressing (about half) and throw well until you are completely mixed. Stir in the pine nuts and shave parmesan. Try and taste more or add more dressing if necessary.
-
Surcharge! This remains great in the fridge for two or three days.
Lemon
-
Whisk lemon juice, vinegar, honey, dijon, garlic, basil, shallots and a large pinch of salt and pepper. Stream in olive oil while the dressing is emulsified. This stays great in the fridge for a few days and you can make it in advance!
To certainly eat today.
