Penne with Zucchini & Sun-Dried Tomatoes

Penne with Zucchini & Sun-Dried Tomatoes

from eatingwell.com
Dinner
20 min
8 servings
276 kcal / serving

This dish, which is adapted from the traditional spaghetti alla Nerano, uses simple ingredients to create a quick, flavorful dinner. Zucchini is caramelized until the flavor intensifies.

Ingredients

  • 2 tablespoonssalt
  • ⅓ cupextra-virgin olive oil
  • 3 clovesgarlic, sliced
  • 3 mediumzucchini, halved lengthwise and cut crosswise into half-moons
  • 1 cupoil-packed sun-dried tomatoes, drained and chopped
  • 10fresh basil leaves, chopped, plus more for garnish
  • 8 teaspoon crushed red pepper
  • 1 cupbottled tomato puree (passata)
  • 1 poundpenne pasta
  • 3 tablespoonsunsalted butter
  • ½ cupgrated parmesan cheese, plus more for garnish

Directions

  1. 1

    Bring a large pot of water with salt to a boil.

  2. 2

    Meanwhile, set a deep sauté pan over medium-high heat. Once hot, add the olive oil and garlic and toast until the garlic is golden brown. Add the zucchini and sauté until it’s lightly browned.

  3. 3

    Add the sun-dried tomatoes, basil and crushed red pepper and cook for 2 to 3 minutes. Stir in the tomato puree, reduce the heat to low, and simmer, stirring occasionally, while you cook the penne.

  4. 4

    Add the penne to the boiling water and cook to al dente according to the package directions.

  5. 5

    Drain the pasta and add it to the pan of sauce. Add the cold butter and Parmesan and stir until emulsified.

  6. 6

    Serve garnished with basil and Parmesan.