From “Fine Cooking: Fresh & Quick.” This and other recipes available at . Serves 4 (serving size 2 1/4 cups).
Ingredients
Kosher salt
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil
2 medium zucchini (8 ounces each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
4 large cloves garlic, thinly sliced
2 teaspoons finely grated lemon zest
Salt and black pepper
1/4 cup freshly grated Parmigiano-Reggiano
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh flat-leaf parsley
Directions
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 brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.
Calories: 440; fat, 15g; fat calories, 140; saturated fat, 2.5g; protein, 15g; monounsaturated fat, 10g; carbohydrates, 67g; polyunsaturated fat, 2g; sodium, 450g; cholesterol, 0mg; fiber, 8g.
