Penne Puttanesca

Soup Lady's Note:

A yummy, healthy vegetarian pasta!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 2 zucchini, sliced into half moon shapes
• 2 garlic cloves, minced
• 16 basil leaves, torn
• 1 (14 1/2 ounce) can diced tomatoes, in their liquid
• 2 tablespoons capers, rinsed and drained
• 1/2 cup small black olives
• 1/2 of a lemon, juice of
• 1/2 cup extra virgin olive oil
• coarse kosher salt
• 1 lb penne rigate
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper

Directions:

1. In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
2. Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
3. Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
4. Stir gently to combine all ingredients and serve.

Reviews

[Peachie Keene]

I rarely leave reviews anymore because I am seldom online, but this recipe was worthy of finding a way to get online JUST to give it the 5 stars it deserves!! This dish is so so so AMAZING! One of the few ways my hubby will eat zucchini; this has become one of our favorite meals. Thank you so much for posting it!!

[bricookie55]

We enjoyed this meal, but I have to admit that I made the sauce on the stove instead of chilling it and tossing it with the cooked pasta. We just like it better that way. The zucchini was a nice addition; I liked it more than I thought I would. Thank you for sharing! Made for Spring PAC 2010.

[Giggling]

I enjoyed making this, and enjoyed it but would possibly try it with meat next time! Made for Spring PAC 2009