RCI-ND.002.0107.001
Penne with Summer Squash
Penne with Summer Squash from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- dry penne pasta1 lbpreferably whole-wheat
- olive oil¼ cuppreferably extra-virgin
- cloves garlic3 mediumminced
- shallots2 largefinely chopped
- zucchini (1 lb)4 smallvery thinly sliced
- small pattypan squash8 ozquartered (2 cups)
- 1½ tsp
- ½ tsp
- ½ tsp
- ½ cup
- ⅓ cup
- shaved fresh Parmesan cheese (optional)½ cup
Method
1
Bring a large pot of salted water to a boil and add the penne pasta, stirring occasionally to prevent sticking.
12 minutes
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the minced garlic and chopped shallots, stirring frequently.
3 minutes
3
Add the thinly sliced zucchini and quartered pattypan squash to the skillet, season with salt and pepper, and cook, stirring occasionally until the vegetables are tender-crisp.
5 minutes
4
Stir in the lemon peel and cook for 1 minute to release the citrus fragrance.
5
Drain the cooked penne, reserving 1 cup of pasta water, and add it to the skillet with the squash mixture.
6
Toss the penne and vegetables together over medium heat, adding pasta water as needed to create a light sauce that coats the pasta.
7
Remove from heat and fold in the fresh basil and chives gently to preserve their vibrant color and flavor.
8
Divide the penne among four plates and top with shaved Parmesan cheese if desired, serving immediately while hot.