Penne With Zucchini-Parmesan Sauce

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.