Zucchini and Penne Toss
Bright, fresh, and perfect for busy weeknights, this Zucchini and Penne Toss is a simple yet flavorful pasta dish that’s ready in just 25 minutes. Featuring tender penne pasta tossed with sautéed zucchini, garlic, and a medley of fragrant herbs like oregano and basil, this recipe is elevated with a hint of red pepper flakes for gentle heat. A sprinkle of freshly grated Parmesan cheese, a touch of lemon zest, and chopped parsley add a vibrant finish that will tantalize your taste buds. Ideal as a light vegetarian entrée or a quick side dish, this recipe captures the essence of Mediterranean-inspired comfort food. Perfectly seasoned and easy to prepare, this one-pan meal ensures minimal cleanup and maximum flavor—your next weeknight go-to!
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Recipe Information
Ingredients
- 12 oz dried penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 3 medium zucchinis, sliced into thin half-moons
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the sliced zucchini to the skillet and sauté for 5-7 minutes, or until the zucchini is tender and lightly golden.
Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes to blend the flavors.
Add the cooked penne to the skillet along with the reserved pasta cooking water. Toss everything together to coat the pasta evenly with the zucchini mixture.
Remove the skillet from heat and stir in the grated Parmesan cheese, chopped parsley, and lemon zest. Toss once more to combine.
Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 28.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2471 mg | 53% | |
*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.
