Zucchini Penne Recipe
A fresh, homemade zucchini penne recipe with golden-seared zucchini, garlic, parmesan, and basil. Light, healthy, and ready in 30 minutes.
Print Pin Servings: 4 servings
Calories: 520kcal
Cost: $10
Equipment
- 1 Large pasta pot For boiling pasta without crowding
- 1 Heavy-bottom skillet Cast iron or stainless steel, holds heat evenly
- 1 Large colander For draining pasta quickly
- 1 Sharp knife Clean cuts help zucchini release less moisture
- 1 Fine grater For freshly grated Parmesan
- 1 Pasta fork or tongs Makes tossing pasta and zucchini easier
Ingredients
Main Ingredients
- 1 lb penne pasta
- 3 medium zucchini sliced into half-moons
- 4 cloves garlic minced
- ⅓ cup extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves chopped
- salt and black pepper to taste
Optional Flavor Boosters
- ½ cup cherry tomatoes halved
- ¼ cup pine nuts toasted
- 1 lemon zested and juiced
- red pepper flakes to taste
Instructions
- Salt zucchini slices and pat dry.
- Boil penne until al dente, reserve pasta water.
- Pan-fry zucchini in olive oil until golden, add garlic.
- Toss pasta with zucchini, parmesan, basil, and pasta water.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 520kcal | Carbohydrates: 65g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 20mg | Sodium: 320mg | Potassium: 650mg | Fiber: 5g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 3mg