Whole Wheat Penne alla Puttanesca

1 lb. baby zucchini sliced 1/4-inch tick, into half moon shapes-cook in water.
2 cloves of garlic
12 large fresh basil leaves torn in half
1 can (16 ozs. tomatoes, roughly chopped, retaining seeds & liquid
4 tablespoons of extra virgin olive oil
2 tablespoons giant Capers, rinsed and drained
1/4 tiny black olives
1/2 lemon juiced
2 tablespoons kosher or sea salt
1 lb. Whole-wheat Penne pasta
2 tablespoons crushed red pepper flakes (can be omitted)
Fresh ground black pepper to taste

In a large bowl combine the zuccini, garli,basil,tomatoes,olive oil,cappers,olives,lemon juice and salt.. Allow to cool for 30 minutes.

Bring 6 qts. of water to boil in a large pot, add salt, cook the pasta according to the package instructions until tender yet al dente, about 10-12 minutes. Drain the pasta in a collander and add the cook vegetables. Toss in the crushed red pepper, addiotnal basil and craked black pepper to taste. Stir gentle to mix well and serve

Number of Servings: 4

Recipe submitted by SparkPeople user PANTUFAS.