Penne with Zucchini-Parmesan Sauce

Penne with Zucchini Pistou Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 420
Fat 17.2 g
Satfat 6.1 g
Monofat 6.6 g
Polyfat 2.6 g
Protein 13.9 g
Carbohydrate 52.9 g
Fiber 3.4 g
Cholesterol 29.2 mg
Iron 2 mg
Sodium 575 mg
Calcium 173 mg

Ingredients

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

Preparation

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.

Note:

Jeanne Kelley,

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