The Pioneer Woman Tasty Kitchen
Profile Photo

Deliciously Light Penne with Zucchini, Mint, and Lemon

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe is a happy medium between indulgent and healthy as it brings together comforting pasta with a healthy combination of zucchini, mint, and lemon. I absolutely love this combination and it is super fast to put together. Just my kind of meal on a busy weeknight.

Ingredients

  • 3 whole Zucchini
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Crushed
  • 1 Tablespoon (heaping) Fresh Lemon Zest
  • 1 bunch Mint, Leaves Only, Torn
  • 1 pound Penne Pasta
  • Salt And Pepper

Preparation

Put on a large pot of water to boil.

Cut zucchini into matchstick pieces. I usually cut the zucchini into thirds or fourths, then make long slices and put them into a stack and cut through them horizontally to make the matchstick size pieces.

In a large skillet, heat olive oil over medium heat. Add crushed garlic as the oil is heating up. When the garlic just starts to color around the edges, remove from the skillet. Add zucchini to skillet and cook for a few minutes until just tender. Make sure not to overcook it so the zucchini does not get mushy. Add salt and pepper to taste. Towards the very end of cooking, add lemon zest and torn mint leaves.

Meanwhile, cook pasta 1 minute less than what it says on the package. Before draining, reserve about 1/4 cup of the pasta water.

Add drained pasta to the zucchini. Add a little of the pasta water and stir to combine. Add salt to taste and a good dose of crushed black pepper.

I like to serve this pasta with a good dusting of freshly grated Parmesan or Grana Padano. If you like a sharper, saltier taste, you could also use Pecorino Romano.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Bucatini all’Amatriciana
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
Bucatini all'Amatriciana is such an incredible and flavorful Italian classic! This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Best Salmon with Lemon and Thyme
Profile Photo by Megan @ 3 Scoops of Sugar in Main Courses
Best Salmon With Lemon and Thyme first seared in a cast...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Aunt Rocky’s Glazed Chicken Thighs
Profile Photo by Roxana Lopez in Main Courses
My favorite way to bake chicken thighs. So simple, and so...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Kalua Pork and Cabbage
Profile Photo by Sarah 'n Spice in Main Courses
Kalua Pork and Cabbage in an Instant Pot is so easy!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Baby Marrow Spaghetti & Rustic Plum Tomato Sauce
Profile Photo by Sal @ Berry Sweet Life in Main Courses
Baby Marrow Spaghetti & Rustic Plum Tomato Sauce.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy