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Penne w/Zucchini-Garlic Sauce (P, TNT)
Source: A farmer's market
Serves: 4

4 medium zucchini, approximately 1-1/2 pounds
4 tbsp. garlic olive oil (or 1 clove minced garlic plus 4 tbsp. olive oil)
8 ounces whole grain penne pasta

Wash zucchini. Cut 1-1/2 into thick rounds. Cut rounds in half and place in a small saucepan.

Add enough water to just cover. Bring to a boil. Lower heat and cover pan. Cook for 15 minutes. Using a slotted spoon, transfer zucchini to a blender.

Add 1/2 cup cooking water and 1 tsp. garlic olive oil (or olive oil). Process until very smooth. Add a pinch of salt and fresh ground pepper to taste. Set aside.

Trim ends of remaining zucchini and discard. Cut zucchini into 1/4" cubes. Heat remaining oil in a large skillet, add zucchini cubes (and minced garlic if not using garlic oil), and sauté over high heat until zucchini softens and turns golden. Add a bit of salt and pepper to taste. Keep warm.

Bring a large pot of water to a rapid boil. Add pasta and cook until pasta is tender. Drain pasta thoroughly. Divide among 4 soup bowls or dinner plates. Distribute zucchini and oil over pasta.

Heat zucchini-garlic sauce and pour over pasta. Add a grinding of pepper, if desired.

Poster's Notes:
For all you gardeners with lots of zucchini around, here's an interesting, different and yummy pasta dish. You could add other veggies or just serve it with some crunchy bread to mop up the extra sauce, and a tossed salad.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A