Penne Puttanesca

Recipe by Soup Lady
READY IN: 30mins
SERVES: 4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
  • Stir gently to combine all ingredients and serve.
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