Penne with Zucchini and Basil
SpringtimeThis 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 oil1 bunch of long green onions, chopped2 cloves garlic, chopped2 baby zucchinis, sliced in half circles20 cherry tomatoes, halved1/2 tsp salt1/2 tsp of fresh ground black pepper1 lb penne4 fresh basil leaves, chopped1 fresh mint leave, chopped1 Tbls lemon juice1/2 cup of fresh grated Parmesan cheesePREPARATION 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 pepperStir in the lemon juice, basil and mint.Drain the pastaToss the pasta, zucchini mixture and Parmesan cheese together and serve.Serves 4 people.
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