Penne with Zucchini Pistou
- Number of Servings: 4
Ingredients
4 teaspoons extra-virgin olive oil, divided2 1/2 cups (1/4-inch-thick) slices small zucchini (about ¾ pound)1 cup packed basil leaves1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided2 tablespoons pine nuts or almonds, toasted4 garlic cloves, chopped2 cups chopped Vidalia or other sweet onion (about 1 large)6 quarts water1 3/4 teaspoons kosher salt, divided8 ounces uncooked penne pasta1/4-cup heavy whipping cream1/2 teaspoon freshly ground black pepper
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.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
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.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 399.0
- Total Fat: 16.3 g
- Cholesterol: 30.0 mg
- Sodium: 1,249.0 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 4.9 g
- Protein: 14.5 g
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