PAD THAI

"Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.

SERVES 4

PREP10 minutes

COOK 15 minutes

Ingredients

250g dried rice noodles

2 tsp rapeseed oil

6 spring onions, chopped at angle in 1cm pieces

3 cloves garlic, crushed

3cm fresh ginger, grated

1 Thai chilli, finely sliced

1 red pepper, finely chopped

1 courgette, cut into sticks

100g frozen broad beans

100g baby pak choi, leaves separated

200g beansprouts

75g canned pineapple, drained, chopped small

1 tbsp reduced-salt, gluten-free soy sauce

juice 1 lime

15g chopped coriander

50g unsalted peanuts, roughly chopped and toasted

1 lime cut into wedges 

Method

Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.

Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.

Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.

Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.

Put into a bowl, top with the peanuts and lime wedges.

Chef's tips

For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.To add more protein to this dish, use soya beans in place of broad beans or add some tofu".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Pad-Thai/

My special vegan kofte

A twist on a Persian classic

“Sizzling hot vegan kofte, served with a delicious cashew and peanut sauce and a refreshing minty yoghurt dip ”

Serves 4

Cooks In1 hour

DifficultySuper easy

Vegetables, Dinner Party, Vegan, Vegetarian

Nutrition per serving

Calories 443 22%

Fat 26.1g 37%

Saturates 6.8g 34%

Protein 19g 42%

Carbs 34.7g 13%

Sugars 8.8g 10%

Salt 1.3g 22%

Fibre 8.1g

Of an adult's reference intake

Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 thumb-sized piece of fresh ginger

2 cloves of garlic

olive oil

2 courgettes

fine sea salt

1 large bunch of fresh coriander

1 x 400 g tin of chickpeas, drained

40 g fine breadcrumbs

freshly ground black pepper

For the minty yoghurt dip:

½ a cucumber

3 sprigs of fresh mint

4 tablespoons organic soya yoghurt

1 lemon

For the nutty sauce:

1 small onion

1 clove of garlic

100 g cashew nuts

140 ml light coconut milk

2 tablespoons smooth peanut butter

Method

Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.

Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes. 

Meanwhile, make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.

To make the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/my-special-vegan-kofte/#ZUpF2H1DJos0j4eb.99

Lincolnshire Poacher pie

Filled with cheesy minted courgettes

“This amazing vegetarian pie with rich, crumbly pastry and served with sweet salt-baked shallots is on a whole other level. ”

Serves 12

Cooks In 2H 15M plus cooling time

Difficulty Super easy

Vegetables, Dinner Party, Easter treats, Mother's day

Nutrition per serving

Calories 462 23%

Fat 29.2g 42%

Saturates 16.8g 84%

Protein 13.6g 30%

Carbs 33.4g 13%

Sugars 4.5g 5%

Of an adult's reference intake

Ingredients

300 g Lincolnshire Poacher cheese

a small bunch of  fresh mint, leaves picked

250 g rock salt

24 shallots

a few sprigs of  fresh thyme

For the pastry:

500 g plain flour, plus extra for dusting

250 g cold unsalted butter, cubed

sea salt

white pepper

1 large free-range egg, beaten

For the filling:

olive oil

a bunch of fresh thyme

1 whole nutmeg , for grating

1 lemon

1.5 kg courgettes, a mixture of yellow and green if you can get them, finely sliced

sea salt

freshly ground pepper

Method

You won’t believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You’ve got to find some Lincolnshire Poacher, it’s an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it’s really crumbly and will definitely break as you’re making it. I’m serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.

Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don’t be tempted to knead the dough or it won’t be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.

Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.

Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you’ve chosen (roughly 23cm diameter x 4cm deep). Don’t worry if the pastry breaks up – that’s normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.

Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.

PS: All the leftover salt from baking the shallots can be bashed up and reused.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/lincolnshire-poacher-pie/#YWyu7fTmCDrAhVZJ.99

'Full of veg' tomato sauce

"This is a great sauce to have up your sleeve. When it's made properly it will have a lovely, sweet flavour just like tomatoes. After your children get used to eating it, you can whiz the vegetables up a bit less each time until, eventually, you won't have to whiz it at all. This recipe makes quite a big batch. I tend to make loads at one time, let it cool completely, then bag it up and freeze it.

Nutritional Information - Amount per serving:

• Calories 193kcal
• Carbs 25.6g
• Sugar 19.7g
• Fat 5.3g
• Saturates 0.8g
• Protein 6.5g

Serves 6

Ingredients

• olive oil
• 2 small onions, peeled and chopped
• 1 small leek, chopped and washed
• 2 sticks celery, trimmed and chopped
• 2 red peppers, chopped
• 2 courgettes, grated
• 2 carrots, grated
• 1 large pinch dried oregano
• 2 bay leaves
• 4 x 400 g tinned plum tomatoes
• 1 small butternut squash, peeled and seeds removed, grated
• sea salt
• freshly ground black pepper

Method

Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all.

Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft.

Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/-full-of-veg-tomato-sauce

Salada de Courgetes de Michela Chiappa

PFotografia: Jamie Oliver Ltd

Serve 4-6

Ingredientes

• 4 courgetes
• 1–2 piri-piris frescos
• 1 limão
• azeite
• ½ colher (chá) de mostarda em pó
• sal
• algumas folhas de manjericão

Preparação

Usando um descascador, corte as courgetes longitudinalmente em tiras longas e finas. Em seguida, pique finamente o piri-piri e adicione com as courgetes numa tigela.

Num pequeno jarro, coloque o sumo de limão e cubra com o dobro da quantidade de azeite extra virgem. Adicione a mostarda em pó e uma pitada de sal, misture bem e despeje sobre a salada. Envolva os ingredientes, em seguida, espalhe as folhas de manjericão e sirva imediatamente.

Informação Nutricional - por dose:

• Calorias 165kcal
• Hidratos de carbono 3.8g
• Açúcares 3.6g
• Gordura 14.5g
• Gordura saturada 2.2g
• Proteínas 3.7g

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/michela-chiappa-s-zucchini-salad

Soupe froide de courgettes à la menthe

• "Personnes : 2
• Niveau : Facile
• Préparation: 10 mn
• Cuisson: 3 mn
• Prix : Bon marché

Ingrédients:

• 2 petites courgettes bien fermes
• 1 yaourt nature brassé
• 4 feuilles de menthe
• 2 c. à soupe d’huile d’olive
• 2 pincées de cumin en poudre
• 1 piment d’Espelette

Préparation :

Lavez les courgettes, puis détaillez-les en petits tronçons.
Plongez-les 3 mn dans l’eau bouillante salée, puis refroidissez-les sous l’eau fraîche.
Lavez la menthe et séchez les feuilles soigneusement.
Mixez les courgettes avec le yaourt nature, le cumin, la menthe, l’huile d’olive, le sel et le piment.
Servez très frais.

L'astuce :

Ne faites pas cette soupe plus d’une heure à l’avance, la peau des courgettes développe parfois après quelques heures un peu d’amertume".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Soupe-froide-de-courgettes-a-la-menthe-547514

Tomates farcies (olives-anchois)

Fotografia: Nathalie Carnet

• "Personnes : 4
• Niveau : Trés facile
• Préparation: 15 mn
• Cuisson: 50 mn
• Prix : Bon marché

Ingrédients:

• 4 tomates
• 2 courgettes
• 1 aubergine
• 1 poivron rouge
• 2 oignons blancs
• 6 olives noires
• 20 g d’anchois au sel
• 2 brins d’estragon
• 1 citron
• 2 dl d’huile d’olive
• 80 g de beurre
• 1sel, poivre

Préparation :

1. Pelez les oignons blancs ; rincez les courgettes, l’aubergine et le poivron. Coupez tous ces légumes en petits dés. Dénoyautez les olives et coupez-les en copeaux.
2. Rincez les anchois en les frottant bien sous l’eau afin de les dessaler, puis hachez leur chair.
3. Allumez le four à 170 °C (th. 5,5). Rincez les tomates, découpez-leur un chapeau, puis videz-les de leur eau et de leurs graines et rangez-les dans un plat beurré.
4. Faites chauffer un filet d’huile d’olive dans une poêle très chaude et ajoutez les cubes de légumes. Faites-les cuire 2 mn, ils doivent rester bien croquants. Retirez du feu et ajoutez les anchois hachés, les copeaux d’olives et l’estragon en l’effeuillant. Salez et poivrez.
5. Farcissez les tomates, posez leur chapeau dessus et déposez le reste de beurre sur chaque tomate. Arrosez le tout du reste d’huile d’olive et glissez au four. Laissez cuire 45 mn.
6. Pressez le citron sur les tomates dès qu’elles sortent du four et servez aussitôt.

Stylisme Sergio Da Silva.

L'astuce :

«Farcissez les tomates avec les légumes de saison de votre choix ; il suffit qu’ils soient encore croquants lorsque vous les mettez dans les tomates et qu’ils confisent doucement au four»".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Tomates-farcies-olives-anchois-2574982

Soupe courgettes-menthe

Fotografia: Catherine Roig

• "Personnes : 4
• Niveau : Trés facile
• Préparation: 5 mn
• Cuisson: 10 mn
• Prix : Bon marché

Ingrédients:

• 1 oignon émincé
• 4 gousses d’ail
• 3 courgettes
• 1 ou 2 tablettes de bouillon de volaille bio
• 1 feuilles de menthe fraîche
• 1 graines diverses (tournesol, courge…)

Préparation :

Faites revenir un oignon émincé à l’huile d’olive (ou du poireau), ajoutez 4 gousses d’ail, deux ou trois courgettes pelées, 50 cl d’eau, 1 ou 2 tablettes de bouillon de volaille bio, laissez cuire 10 mn, mixez, ajoutez une courgette crue en tranches, remixez longuement. Réchauffez, parsemez de feuilles de menthe fraîche ciselées, et de graines diverses (tournesol, courge…)".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Soupe-courgettes-menthe-2575035

Molho de Tomate Rápido

Ingredientes

• 1 colher de sopa de azeite
• 1 cebola pequena picada (sensivelmente meia chávena)
• 1 courgete média ralada (uma chávena)
• 1 dente de alho finamente picado
• 1/2 colher de chá de oregãos
• 1 pitada de piri-piri
• 2 pacotes de polpa de tomate (400ml)
• 2 colheres de sopa de manjericão fresco (ou 1 colher de chá de manjericão seco)
• 1/4 colher de chá de pimenta preta (triturada no momento)

Dicas

O molho pode ser congelado em recipientes sem ar, frascos de vidro, tupperwares, etc.

Instruções

Rale os vegetais.
Aqueça 2 colheres de sopa de azeite numa panela grande sobre lume médio. Adicione a cebola e a courgete, cozinhe, mexendo ocasionalmente, durante três a quatro minutos.
Adicione o alho, oregãos e piri-piri, misture e cozinhe mais dois minutos.

Adicione a polpa de tomare, reduza o lume e cozinhe mais dez minutos.

Desligue o lume, adicione o manjericão, a pimenta preta e mais uma colher de sopa de azeite.

Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2194470

Estufado de Legumes com Couscous

Fonte e imagem: http://www.cienciahoje.pt/index.php?oid=54981&op=all

Sopa de Grão com Espinafres

Fonte e imagem: http://www.cienciahoje.pt/index.php?oid=54981&op=all

Lasanha de Legumes

Valor energético	458 Kcal
Proteínas	21 g
Hidratos de carbono	74 g
Lípidos	9 g
Número de Doses	10 Doses
Preço por refeição	0,63 €
Dificuldade	MÉDIA
Tempo de Preparação	MÉDIA

Valor energético

458 Kcal

Proteínas

21 g

Hidratos de carbono

74 g

Lípidos

9 g

Número de Doses

10 Doses

Preço por refeição

0,63 €

Dificuldade

MÉDIA

Tempo de Preparação

MÉDIA

Preparação
Lavar e descascar todos os legumes;
Ralar cenoura, picar cebola e alho francês, cortar tiras finas de lombardo, cubinhos de courgete;
Refogar em azeite os legumes, acrescentar cogumelos e milho;
Juntar tomate e oregãos;
Temperar com sal;
Adicionar a farinha e o creme vegetal;
Juntar o leite e mexer bem para envolver tudo;
Temperar com noz moscada;
Deixar cozer;
Ferver a água e cozer a massa lasanha;
Depois de cozida arrefecer em água fria;
Colocar a massa num tabuleiro e depois o preparado dos legumes;
Depois massa e assim por camadas até encher o tabuleiro;
Colocar queijo ralado no final;
Levar a forno médio para gratinar e acabar de confeccionar.

Qtd	Produto	Preço Unid.	Custo*
0,5 Kg	CENOURA	0,30 €	0,15 €
0,2 Kg	CEBOLA	0,30 €	0,06 €
0,15 Kg	TOMATE CUBOS	2,00 €	0,30 €
0,5 Kg	COURGETE	1,00 €	0,50 €
0,2 Kg	MILHO	4,00 €	0,80 €
0,5 Kg	LOMBARDO	0,60 €	0,30 €
0,3 Kg	COGUMELOS LAMINADOS	2,00 €	0,60 €
0,015 L	AZEITE	2,75 €	0,04 €
0,005 Kg	SAL GROSSO	0,15 €	0,00 €
0,06 Kg	FARINHA	0,34 €	0,02 €
1,2 L	LEITE MEIO GORDO	0,44 €	0,53 €
0,001 Kg	NOZ MOSCADA	30,00 €	0,03 €
0,75 Kg	MASSA LASANHA	3,00 €	2,25 €
0,1 Kg	QUEIJO RALADO	6,00 €	0,60 €
0,1 Kg	ALHO FRANCÊS	0,80 €	0,08 €
0,001 Kg	OREGÃOS	30,00 €	0,03 €

Custo 6,29 €
* Custos meramente indicativos.
0,00 € = abaixo de 0,009 €.
Fonte e imagem:
http://www.programa100porcento.com/receitas.aspx?id=19&cat=3

Linguini com courgete e grão-de-bico

Anna Williams

Serve 4|  Tempo de preparação: 15m | Tempo total: 20m

Ingredientes

• 350g de linguine (3/4 embalagem)
• 2 colheres de sopa de azeite
• 3 courgetes pequenas, cortadas em fatias finas, tipo meias-luas
• sal
• 450g de grão-de-bico já cozido e lavado
• 2 dentes de alho, fatiados finos
• 1/4 colher de chá de piri-piri em pó
• 1/2 chávena Parmesão ralado (50g)

Instruções

1. Coza a massa de acordo com as instruções da embalagem. Guarde ½ chávena de água de cozer a massa, escorra a massa e volte a colocar na panela.
2. Aqueça o azeite numa frigideira grande, em lume médio. Adicione as courgetes e o sal.
3. Cozinhe as courgetes, mexendo frequentemente, até estarem macias, cerca de 4 a 5 minutos.
4. Adicione o grão-de-bico, alho, piri-piri e cozinhe até a mistura aquecer bem, cerca de 2 a 3 minutos.
5. Misture a massa com a água de cozedura, e metade do Parmesão ralado.
6. Coloque a massa numa tigela grande, cubra com a mistura de vegetais e o resto do Parmesão.

Kate Merker,  Agosto 2009

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/linguini-zucchini-chickpeas-recipe-00000000017326/index.html

Creme de Cenoura | Sardinha assada com batatas cozidas e brócolos | Pera

Creme de Cenoura  100g de batata  100g de cenoura  100g de cebola  80g de courgete  20ml de azeite

4 pessoas Descasque, lave e corte em pedaços a batata, a cenoura, a cebola e a courgete.  Coloque todos estes ingredientes numa panela com água previamente aquecida e temperada com pouco sal e deixe cozer em lume brando. Passe a sopa com a varinha mágica. Depois de pronta, coloque o azeite e misture muito bem.

Sardinha assada* com batatas cozidas e brócolos 600g de sardinha 760g de batata 240g de brócolos 40ml de azeite

Descasque, lave e corte a batata em rodelas. Lave e corte os brócolos em ramos pequeninos. Numa panela com água previamente aquecida e temperada com pouco sal coza a batata e os brócolos. Quando estiverem cozidos, coe e está pronto a servir. Asse a sardinha no forno ou num grelhador. Sirva num prato as batatas, os brócolos e a sardinha assada e tempere com um fio de azeite. Para sobremesa corte a pera em triângulos (cerca de 160g de pera por pessoa). Nota: Tenha atenção à cozedura dos brócolos, se estiverem tempo de mais a cozer podem ficar amarelos e em puré. Opte por colocá-los quando a batata estiver um pouco cozida.

* vitamina D Principais funções no organismo: - Manutenção do equilíbrio do cálcio e fósforo no organismo, regulando a formação e reconstituição de ossos e dentes. Carência: - Raquitismo nas crianças (mineralização prejudicada dos ossos em crescimento); - Osteomalacia nos adultos (redução na densidade óssea e a presença de fracturas). * iodo Principais funções no organismo: - Fundamental para o correcto funcionamento da tiróide; - Intervém nos processos de crescimento e reprodução, na função nervosa e muscular; - Intervém na síntese protéica, no crescimento da pele e cabelo; - Intervém na regulação da temperatura corporal; - Formação de células do sangue e na utilização de oxigénio nas células. Carência: - Bócio (aumento do tamanho da tiróide); - Dificuldades mentais; - Alteração do crescimento fetal e do desenvolvimento cerebral. Fonte e imagem: http://www.comerbememaisbarato.com/receita2.php

Notas:

Os brócolos, para preservar todas as suas qualidades, deverão ser cozidos ao vapor. Para tal, pode-se utilizar um acessório para colocar num tacho. Algumas panelas de pressão são vendidas com este acessório, mas pode ser adquirido à posteriori, existindo várias versões em metal, vidro ou bambu.

As batatas conservam melhor o seu valor nutricional quando cozidas com casca, apenas cortadas ao meio.

Esparguete com courgete, avelãs e passas

Romulo Yanes

Serve 4| Preparação: 15m | Tempo total: 20m

Ingredientes

• 400g esparguete
• 3 colheres (sopa) azeite
• 1/2 chávenas de avelãs, grosseiramente picadas
• 4 dentes de alho, finamente picados
• 700g courgetes, cortadas em finas meias luas
• 3/4 chávenas de passas
• sal e pimenta preta
• 1/4 chávenas de Parmesão ralado (30g)

Instruções

1. Coza a massa, de acordo com as instruções do pacote. Escoe e coloque de volta na panela.
2. Aqueça o azeite numa frigideira grande, em lume médio a alto. Adicione as avelãs, mexa continuamente, até começarem a mudar de cor, cerca de 3 a 4 minutos.
3. Adicione o alho, mexa, não o deixando queimar.
4. Adicione as courgetes e as passas, tempere com um pouco de sal e pimenta. Tape e deixe cozer, em lume baixo, até as courgetes estarem tenras, 4 a 5 minutos.
5. Adicione a mistura de courgetes à massa e mexa. Polvilhe com Parmesão antes de servir.

By Kate Merker,  July 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Linguine With Zucchini and Chickpeas

Anna Williams

Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

• 12 ounces linguine (3/4 box)
• 2 tablespoons olive oil
• 3 small zucchini, cut into thin half-moons
• kosher salt
• 1 15-ounce can chickpeas, rinsed
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• 1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and ½ teaspoon salt.
3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
5. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
6. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

By Kate Merker,  August 2009
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/linguini-zucchini-chickpeas-recipe-00000000017326/index.html

Spaghetti With Zucchini, Walnuts, and Raisins

Romulo Yanes

Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

By Kate Merker,  July 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Omelette aux courgettes, à la menthe et au cumin (1€/pers)

"Type de plat : Plat

Ingrédient principal : Œuf

Nombre de personnes : 4 personnes

Temps de préparation : 15 minutes

Temps de cuisson : 7 minutes

Degré de difficulté : Facile 

 

Ingrédients :

2 petites courgettes, 3 branches de menthe, 1 c. à s. de graines de cumin, 6 œufs, 25 g de beurre, 1 c. à s. d’huile d’olive, sel, poivre.

Découvrez cette recette en vidéo en cliquant ici

Étapes :

Otez les extrémités des courgettes. A l’aide d’un économe, prélevez des bandes de légume sur toute la longueur et sur tous les côtés jusqu’à arriver au cœur, plein de graines, que vous jetez. Faites cuire ces bandes à l’eau bouillante salée pendant 2 min. Egouttez-les, refroidissez-les. Prélevez les feuilles de menthe et hachez-les. Incorporez-les aux œufs, rapidement fouettés à la fourchette, en même temps que le cumin. Triez les bandes de courgette : gardez-en six ou sept, parmi les plus belles, les plus colorées, et ajoutez les autres dans les œufs. Salez, poivrez. Dans une grande poêle antiadhésive, faites chauffer le beurre et l’huile. Disposez-y les bandes de courgette réservées, puis faites couler délicatement les œufs par-dessus. Ramenez les parties cuites au fur et à mesure vers le centre puis donnez une forme ovale à votre omelette. Retournez-la pour cuire la seconde face. Servez-la avec une salade croquante, bien relevée."

Fonte e imagem:
http://www.marieclaire.fr/,omelette-aux-courgettes-a-la-menthe-et-au-cumin-1euro-pers,20173,339179.asp

Gratin végétarien de coquillettes

Nombre de personnes : 4 Temps de préparation : 20 mn Temps de cuisson : 35 mn Degré de difficulté : Facile

Ingrédients :

250 g de coquillettes, 6 carottes, 1 fragment de gingembre, 1 c. à c. de coriandre en grains, 4 branches de coriandre, 3 courgettes, 2 c. à s. d'huile d'olive, 1 gousse d'ail, 1 branche de menthe, 30 cl de crème fraîche épaisse, 2 jaunes d'œufs, 100 g de gruyère râpé, noix muscade, sel, poivre.

Découvrez cette recette en vidéo en cliquant ici!

Etapes :

Pelez puis émincez les carottes. Couvrez-les d'eau, ajoutez les grains de coriandre. Laissez cuire 20 min. Egouttez-les, placez-les dans un mixeur, râpez du gingembre dessus et parsemez de feuilles de coriandre ciselées. Mixez, salez, poivrez.
Taillez les courgettes en cubes. Dans l'huile chaude, faites-les revenir rapidement. Ajoutez l'ail, écrasé au presse-ail, et la menthe ciselée. Salez, poivrez.
Chauffez la crème et faites-y fondre le gruyère. Laissez tiédir hors du feu avant d'incorporer les jaunes d'œufs.
Faites cuire les coquillettes à l'eau bouillante salée selon les indications du paquet. Egouttez-les et mélangez-les avec la crème.
Râpez de la noix muscade, vérifiez l'assaisonnement.
Dans un plat à gratin, alternez couches de coquillettes, de courgettes et de carottes. Terminez par des coquillettes. Placez sous le gril du four jusqu'à coloration."

Fonte:
http://www.marieclaire.fr/,gratin-vegetarien-de-coquillettes,20173,36241.asp