Penne with Zucchini and Basil
Springtime
This Penne with Zucchini is another quick pasta recipe you can prepare for the family. The busier I get the less time I get to cook so sometimes these simple recipes work very well.
With springtime here and summer just around the corner, I’ll be using zucchini in many of my recipes. I can’t wait to get my hands on some zucchini blossoms. Zucchini is the basis for many great Italian recipes from sauces to main dishes. I always choose the smaller varieties since they are more flavorful and less bitter than the larger zucchinis. I found this recipe in an old magazine and altered it a little bit by adding the cherry tomatoes. It’s a great dish to announce that springtime is finally here.
INGREDIENTS
4 Tbls of extra virgin olive oil
1 bunch of long green onions, chopped
2 cloves garlic, chopped
2 baby zucchinis, sliced in half circles
20 cherry tomatoes, halved
1/2 tsp salt
1/2 tsp of fresh ground black pepper
1 lb penne
4 fresh basil leaves, chopped
1 fresh mint leave, chopped
1 Tbls lemon juice
1/2 cup of fresh grated Parmesan cheese
PREPARATION
In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
Meanwhile, in a large skillet, sauté the onions and garlic for 2 minutes.
Add the zucchini and tomatoes and cook until zucchini is tender. Season with salt and pepper
Stir in the lemon juice, basil and mint.
Drain the pasta
Toss the pasta, zucchini mixture and Parmesan cheese together and serve.
Serves 4 people.
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