Bumper Crop Penne Food
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
BUMPER-CROP PENNE
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, pastas, main course, side dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
- Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 16 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 10 grams, TransFat 0 grams
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