Penne with Zucchini and Basil

penne with zucchini

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.


  • 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


  • 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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