I liked this but I like regular pesto better. Good for a change of pace but I probably won't make it again.
Penne with Zucchini Pistou
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 420
- Fat: 17.2g
- Saturated fat: 6.1g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 2.6g
- Protein: 13.9g
- Carbohydrate: 52.9g
- Fiber: 3.4g
- Cholesterol: 29.2mg
- Iron: 2mg
- Sodium: 575mg
- Calcium: 173mg
- 4 teaspoons extra-virgin olive oil, divided
- 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
- 1 cup packed basil leaves
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
- 2 tablespoons pine nuts, toasted
- 4 garlic cloves, chopped
- 2 cups chopped Vidalia or other sweet onion (about 1 large)
- 6 quarts water
- 1 3/4 teaspoons kosher salt, divided
- 8 ounces uncooked penne pasta
- 1/4 cup heavy whipping cream
- 1/2 teaspoon freshly ground black pepper
- 1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
- 2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
- 3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
- 4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
- 5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
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