We have the nicest neighbors. They gave us an abundance of fresh produce out of their garden yesterday. The tomatoes will be coming up next week so today I am showcasing these little green cuties.
Since today is Friday, I would usually be showing off my latest Julia Child project. Of course July 4th took the best of me and I had enough sugar and meat for the next year.
So, I am sorry Julia. I hope you forgive me. I will honor you next week with butter and heavy cream, I’m sure. Instead, today we have a creamy and healthy pasta dish with shaved home-grown zucchinis. Simple, healthy and flavorful. Exactly what I was looking for last night.
Method:
1) Begin by boiling a large pot of water for your pasta. Salt water and cook pasta for desired time.
2) In a separate skillet, saute garlic and red pepper in olive oil for a few minutes until it starts to golden.
3) Add sliced zucchini and season with salt and pepper. Saute for another few minutes until the zucchini begin to color. The thinner they are, the faster it will cook.
4) When the pasta is done cooking, reserve about a 1/2c of pasta water (if need for a thinner consistency). Drain pasta and add directly to the skillet as well as the mascapone+lemon zest and fresh Parmesan. Turn heat off and toss to combine.
Zucchini with Creamy Penne
Ingredients
- 1/2 lb whole wheat penne
- 1/2 c mascapone + 1 tsp lemon zest mixed together
- 2 small or 1 large zucchini sliced very thin I used a mandolin at #3 setting
- 1-2 garlic cloves chopped
- 1 tsp red pepper flakes
- Freshly grated Parmesan
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Begin by boiling a large pot of water for your pasta. Salt water and cook pasta for desired time.
- In a separate skillet, saute garlic and red pepper in olive oil for a few minutes until it starts to golden.
- Add sliced zucchini and season with salt and pepper. Saute for another few minutes until the zucchini begin to color. The thinner they are, the faster it will cook.
- When the pasta is done cooking, reserve about a 1/2c of pasta water (if need for a thinner consistency). Drain pasta and add directly to the skillet as well as the mascapone+lemon zest and fresh Parmesan. Turn heat off and toss to combine.
Enjoy!
Cassie says
July 6, 2012 at 8:39 amThis is my kind of pasta dish. It looks so creamy!
Renee says
July 6, 2012 at 11:37 amI just got some zucchini from the farmers market and this looks like a great side dish to make with it. Yummy!
Renee recently posted..Kitchen Sink Red Wine Reserve
Colleen, The Smart Cookie Cook says
July 6, 2012 at 1:34 pmWell, it’s safe to say I’m drooling over this dish. Between the mascarpone, the zucchini, and hello, the pasta, there is a boat load of good stuff going on!
Colleen, The Smart Cookie Cook recently posted..Homemade Tortilla Chips + How-To Video
Aggie says
July 12, 2012 at 5:56 amThat looks so delicious! I love zucchini in my pasta!
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DB-The Foodie Stuntman says
July 16, 2012 at 10:30 amGlad you were able to find creative ways to make your sauce creamy.
DB-The Foodie Stuntman recently posted..Food Unchained: Vinegar Brined Baby Back Ribs