• 4servings
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons extra-virgin olive oil, divided

  2. 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)

  3. 1 cup packed basil leaves

  4. 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided

  5. 2 tablespoons pine nuts, toasted

  6. 4 garlic cloves, chopped

  7. 2 cups chopped Vidalia or other sweet onion (about 1 large)

  8. 6 quarts water

  9. 1 3/4 teaspoons kosher salt, divided

  10. 8 ounces uncooked penne pasta

  11. 1/4 cup heavy whipping cream

  12. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

  2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

  3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

  4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

  5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.


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