Penne with Zucchini and Basil


Lots of zucchini and basil are the secret to this wonderful fresh-tasting pasta.

  • 6Servings


  • 8 oz. uncooked penne or gemelli pasta
  • 2 Tbs. olive oil
  • 3 small zucchini (about 1 lb.), halved lengthwise and sliced 1/2-inch thick
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil


Cook pasta in pot of lightly salted boiling water until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water.

Meanwhile, heat 1 1/2 Tbs. oil in large skillet over medium-high heat. Add zucchini, and cook 7 minutes, stirring occasionally, or until browned.

Return pasta to pot, and add remaining 1/2 Tbs. oil and zucchini. Add 1/4 cup reserved pasta cooking water and 1/4 cup Parmesan cheese. Season to taste with salt and pepper.

Cook over medium heat, stirring, until liquid is slightly absorbed, 1 to 2 minutes. Add more cooking water if pasta becomes dried out. Stir in half of basil, and transfer pasta to large platter. Sprinkle with remaining basil and cheese, and serve immediately.

Nutrition Information

  • Calories: 230
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 5 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 110 mg
  • Sugar Content: 3 g