Penne With Sautéed Zucchini and Parmesan

recipe
Penne with sautéed zucchini and parmesan is a wonderful and satisfying pasta recipe but feel free to add in other fresh vegetables you have on hand.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 15 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 307
Fat 12 g
Satfat 2 g
Monofat 8 g
Polyfat 1 g
Protein 10 g
Carbohydrate 43 g
Fiber 5 g
Cholesterol 4 mg
Iron 2 mg
Sodium 248 mg
Calcium 86 mg

Ingredients

2 cups uncooked whole wheat penne pasta
3 tablespoons olive oil
1 garlic clove, minced
1 medium zucchini, cut crosswise into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup shaved fresh Parmesan cheese, divided
3 tablespoons chopped bottled roasted red bell pepper

Preparation

1. Bring a large pot of water to a boil; add penne, and cook 7-9 minutes or until al dente. Drain penne, reserving 2 tablespoons of the pasta water.

2. While pasta cooks, heat olive oil in large skillet over medium heat. Add the garlic, and cook about 1 minute or until fragrant. Add the zucchini, and sauté over medium heat another 3 minutes or until the zucchini is tender. Then season with salt and black pepper to taste.

3. Add penne and reserved pasta water to the zucchini in the skillet; toss to combine.

4. Remove from heat and transfer to large serving bowl. Add 2 tablespoons Parmesan and toss gently to combine all ingredients. Serve garnished with the roasted red bell peppers and the remaining 2 tablespoons shaved Parmesan.

Note:

Monica Bhide,

September 2006
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