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The Lake News Online
  • Recipe of the week: Penne with zucchini and parmesan

  • 4 servings
    • email print
  • 4 servings
    1 pound Penne, Mostaccioli, or other medium pasta shape, uncooked
    1 pound medium zucchini
    2 tablespoons butter
    1 tablespoon olive oil
    1 large clove garlic, minced
    1/4 teaspoon hot red pepper flakes, or to taste
    2/3 cup freshly grated Parmesan cheese
    Cook pasta according to package directions. While pasta is cooking, grate zucchini.
    Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook another minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired.
    Nutrition Information: 579 calories, 15 g fat, 318 mg sodium, 89 g carbs, 4 g fiber, 21 g protein

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