Penne with Zucchini, Fresh Herbs, and Lemon Zest

Penne with Zucchini, Fresh Herbs, and Lemon Zest
Photo by Scott Phillips

Ingredients

  • ¼ cup freshly grated Parmigiano-Reggiano
  • Kosher salt
  • ¾ lb. whole wheat penne
  • 3 Tbs. coarsely chopped fresh basil
  • ¼ cup extra-virgin olive oil
  • 2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into ¼-inch-thick half moons
  • 4 large cloves garlic, thinly sliced
  • + 4 more ingredients
    • 2 tsp. finely grated lemon zest
    • Freshly ground black pepper
    • 3 Tbs. coarsely chopped fresh flat-leaf parsley
    • 3 Tbs. coarsely chopped fresh mint

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to...

View full recipe at Fine Cooking

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