Penne With Zucchini-Parmesan Sauce Recipe

Name: Penne With Zucchini-Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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; saute 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; saute 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.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Penne With Zucchini-Parmesan Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Zucchini-Parmesan Sauce

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