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    You are in: Home / Recipes / Penne With Zucchini and Basil Recipe
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    Penne With Zucchini and Basil

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    ratherbeswimmin''s Note:

    Adapted from Madhur Jaffery's World Vegetarian. This makes a nice veggie lunch. Tuscan home cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
    2. 2
      Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
    3. 3
      Drain thoroughly and pat dry.
    4. 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. 5
      Add in the zucchini and stir/saute for another 5 minutes or until soft.
    6. 6
      Adjust seasoning with salt to taste.
    7. 7
      Add in stock; stir once or twice, then turn off the heat.
    8. 8
      Add in basil and mint leaves; toss to combine (leave in a warm spot).
    9. 9
      In a big pot, bring 4 quarts of water to a rolling boil.
    10. 10
      Add 1 1/2 tablespoons salt.
    11. 11
      Add in the penne and stir.
    12. 12
      Boil pasta until al dente; drain in a collander.
    13. 13
      Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.

    Ratings & Reviews:

    • on July 20, 2005

      45

      This is a good base recipe or good if you have really fresh summer vegetables. My household likes more seasoning and spicy flavor so I added garlic, extra black pepper and crushed red pepper when I was heating the oil. It made the zucchini taste amazing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Penne With Zucchini and Basil

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 613.4
     
    Calories from Fat 188
    30%
    Total Fat 20.9 g
    32%
    Saturated Fat 3.6 g
    18%
    Cholesterol 3.6 mg
    1%
    Sodium 105.2 mg
    4%
    Total Carbohydrate 98.4 g
    32%
    Dietary Fiber 14.8 g
    59%
    Sugars 3.7 g
    14%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    vegetable stock

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