Penne with Zucchini
This penne with zucchini recipe is a bright fresh plant-based pasta, tossed in a simple sauce with olive oil, garlic, and herbs. A delicious main course or side dish that is ready with just 30 minutes of cooking time.
This vegetarian zucchini pasta is a perfect way to use up extra squash. Serve this pasta with easy homemade garlic knots and a big spinach salad for a complete meal.
Servings: 8 servings
Calories: 294kcal
Cost: $2
Equipment
- Large Pot
- Sauce Pan
Ingredients
- 2 lbs zucchini about 3 medium squash
- 1 teaspoon Sea Salt
- 16 ounces penne pasta 1lb, use gluten free if desired
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic
- 1 tablespoon fresh thyme if using dried thyme, cut amount to 1 teaspoon
- 2 tablespoons fresh basil
- 1/2 cup parmesan cheese
Instructions
- Wash zucchini and trim ends. Slice zucchini into matchsticks. Place on a baking sheet or plate covered with a paper towel. Salt the zucchini, and allow zucchini to rest for 1 hour (resting is optional). Drain off zucchini with paper towel to wick away excess moisture.
- Cook penne according to package instructions. Drain and set aside.
- In a large pan, add the butter and olive oil, and heat over medium low heat until butter has melted. Add the garlic and thyme and stir until garlic has browned slightly at the edges. Add the zucchini and toss well to combine. Cook over medium heat for 7 to 8 minutes until zucchini is tender.
- Toss pasta with the zucchini sauce. Stir in fresh basil and parmesan cheese before serving.
- Serve immediately, sprinkling additional parmesan cheese to garnish.
Video
Nutrition
Calories: 294kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 417mg | Potassium: 455mg | Fiber: 3g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 22mg | Calcium: 98mg | Iron: 1mg