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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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (11%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 62.1mg||19 %|
|Sodium 63.9mg||2 %|
|Potassium 169.2mg||4 %|
|Total Carbohydrate 270.7g||80 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 270.6g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1240
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