Penne With Zucchini and Basil |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Adapted from Madhur Jaffery's World Vegetarian. This makes a nice veggie lunch. Tuscan home cooking. Ingredients:
3 -4 small-medium zucchini (about 14 ounces) |
salt |
5 tablespoons extra virgin olive oil |
1 onion, peeled and cut into fine half-rings |
1/4 cup vegetable stock |
30 fresh basil leaves, torn in pieces |
1/2 cup fresh mint leaves, coarsely chopped (or torn) |
1 lb penne |
fresh ground pepper |
4 -6 tablespoons freshly grated parmigiano-reggiano cheese |
Directions:
1. Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
2. Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
3. Drain thoroughly and pat dry.
4. 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).
5. Add in the zucchini and stir/saute for another 5 minutes or until soft.
6. Adjust seasoning with salt to taste.
7. Add in stock; stir once or twice, then turn off the heat.
8. Add in basil and mint leaves; toss to combine (leave in a warm spot).
9. In a big pot, bring 4 quarts of water to a rolling boil.
10. Add 1 1/2 tablespoons salt.
11. Add in the penne and stir.
12. Boil pasta until al dente; drain in a collander.
13. Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.
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