2 1/2 c. (1/4-inch-thick) slices small zucchini (about 3/4 lb.)
1 c. packed basil leaves
1/2 c. (2 ozs.) shaved Parmigiano-Reggiano cheese, divided
2 T. pine nuts, toasted
4 garlic cloves, chopped
2 c. chopped sweet onion (1 lg.)
6 quarts water
1 3/4 tsp. salt, divided
8 ozs. uncooked penne pasta
1/2 c. heavy whipping cream
1/2 tsp. freshly ground black pepper
Instructions
Heat 2 tsp. oil in large skillet over medium-high heat. Add zucchini; saute 5 mins. or until tender and golden. Remove from pan; cool. Place 1/4 c. cooked zucchini, basil, 1/4 c. cheese, pine nuts and garlic in food processor; process until finely chopped. (Keep mixture in processor.)
Heat remaining 2 tsp. oil in large skillet over medium-high heat. Add onion to pan; saute 10 mins. or until golden. Return remaining cooked zucchini to pan. Remove from heat.
Combine 6 qts. water and 1 tsp. salt in large Dutch oven and bring to boil. Cook pasta according to directions. Drain in sieve over bowl, reserving 1/3 c. cooking liquid. Add pasta to vegetables.
With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, pepper; stir. Top with remaining cheese.
Serving
Suggestions
Yield- 4 servings. 420 CALORIES
Originally Submitted
5/24/2013
0 Out of 5 from
0 reviews
You can add this Pasta- Penne with Zucchini Pistou recipe to your own private DesktopCookbook.
