Penne with Zucchini and Basil
Savor the simplicity and freshness of Penne with Zucchini and Basil, a light yet flavor-packed pasta dish perfect for weeknight dinners or casual gatherings. Featuring tender penne coated in a delicate garlic-infused olive oil sauce, this recipe highlights the natural sweetness of sautéed zucchini and the aromatic brightness of fresh basil leaves. A touch of crushed red pepper flakes adds a subtle kick, while grated Parmesan cheese lends a creamy, savory finish. With just 30 minutes from prep to plate, this easy vegetarian pasta recipe is a celebration of seasonal ingredients and effortless cooking. Serve it warm with extra Parmesan and basil for a dish that's as visually stunning as it is delicious. Keywords: penne with zucchini, basil pasta recipe, quick vegetarian pasta, easy zucchini recipes, garlic olive oil sauce.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 10 leaves fresh basil leaves
- 1 cup Parmesan cheese
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, wash the zucchini and slice them into thin half-moons. Mince the garlic cloves and set both aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the sliced zucchini to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned.
Stir in the salt, black pepper, and crushed red pepper flakes. Cook for an additional 1 minute to incorporate the seasonings.
Reduce the heat to low and add the cooked penne to the skillet, tossing to combine with the zucchini.
Gradually add the reserved pasta cooking water, 1/4 cup at a time, stirring to help create a light sauce. Use as much water as needed to achieve your desired consistency.
Remove the skillet from heat and tear the basil leaves into smaller pieces, tossing them into the pasta. Add grated Parmesan cheese and stir until well combined.
Taste and adjust the seasoning with more salt and pepper if needed. Serve warm, garnished with additional Parmesan cheese and a few fresh basil leaves, if desired.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 6739 mg | 293% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 27.2 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
