Penne with Zucchini, Fresh Herbs, and Lemon Zest
|3/4 lb.whole wheat penne|
|1/4 cupextra-virgin olive oil|
|2 mediumzucchini (8 oz. each), cut in half lengthwise and|
|4 clovesgarlic; thinly sliced|
|2 tsp.finely grated lemon zest|
|Freshly ground black pepper|
|1/4 cupfreshly grated Parmigiano-Reggiano|
|3 Tbs. coarsely chopped fresh mint|
|3 Tbs. coarsely chopped fresh basil|
|3 Tbs. coarsely chopped fresh flat-leaf parsley|
Penne with Zucchini, Fresh Herbs, and Lemon Zest Preparation
Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.
Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.
Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.
nutrition information (per serving):
Calories (kcal): 440; Fat (kcal): 15; Fat Calories (g): 140; Saturated Fat (g): 2.5; Protein (g): 15; Monounsaturated Fat (g): 10; Carbohydrates (g): 67; Polyunsaturated Fat (g): 2; Sodium (mg): 450; Cholesterol (mg): 0; Fiber (g): 8;
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3 years, 1 months, 19 hours, 8 minutes ago