Zucchini And Penne Toss Recipes

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

ZUCCHINI AND PENNE TOSS

Steps:

• Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
• Add the peppers and saute another 4 minutes stirring occasionally.
• Increase heat to medium high, add the shredded zucchini and saute until heated through.
• Season with salt to taste.
• Toss the mixture with the warm pasta and cheese of choice.
• Serve warm or cold.
• Note: If using Feta it does not need to be grated just crumbled to the size you like.

PENNE WITH ZUCCHINI AND BASIL

Steps:

• Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
• Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
• Drain thoroughly and pat dry.
• Add oil to a large skillet over medium heat. Add in the onion and stir/saute for 5 minutes (don't let onion get brown).
• Add in the zucchini and stir/saute for another 5 minutes or until soft.
• Adjust seasoning with salt to taste.
• Add in stock; stir once or twice, then turn off the heat.
• Add in basil and mint leaves; toss to combine (leave in a warm spot).
• In a big pot, bring 4 quarts of water to a rolling boil.
• Add 1 1/2 tablespoons salt.
• Add in the penne and stir.
• Boil pasta until al dente; drain in a collander.
• Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.

ZUCCHINI AND FETA WITH PENNE

Steps:

• Cook the pasta according to the package directions, omitting salt or fat.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat.
• Add the oregano, zucchini and crushed garlic; saute 3 minutes.
• Stir in the broth, rind, juice and pepper.
• Add the pasta and cheese; toss well.
• Serve immediately.