Penne with Zucchini Pistou

4 teaspoons extra-virgin olive oil, divided

2 1/2 cups (1/4-inch-thick) slices small zucchini (about ¾ pound)

1 cup packed basil leaves

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

2 tablespoons pine nuts or almonds, toasted

4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)

6 quarts water

1 3/4 teaspoons kosher salt, divided

8 ounces uncooked penne pasta

1/4-cup heavy whipping cream

1/2 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.