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Zucchini with Creamy Penne

Author: Samantha


  • 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


  • 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.