Creamy Zucchini Penne
- VE
This creamy zucchini penne (or courgette penne, for all my UK readers!) makes a healthy vegetable the star of the show. For this tasty dinner, the little tubes of penne are a great choice for catching the sauce, although rigatoni, maccheroni or even straight pasta like tagliatelle or spaghetti will do in a pinch.
When there are lots of palates around the table, especially with little ones, it can be hard to leave everybody in the family satisfied. This is a dish that always succeeds for me in that regard! I am a veggie, but my family all eat meat. Nevertheless, this dish is a big hit, and a great no-meat meal to have in your repertoire.
Add the olive oil and the grated zucchini in a nonstick pan, over medium heat add sauté them for 6-8 minutes or until their juices are evaporated.
Continue by adding the salt, pine nuts and the garlic. Sauté them for another 2 minutes and set them aside.
Boil the penne pasta in a large pot according to the directions on their package.
Once the pasta is ready, set aside 1 ladle of the boiling water and drain the rest.
Add the zucchini mixture and the rest of the ingredients (lemon zest, pepper, water, double cream and parmesan) in the pot and mix gently until everything is combined.
For a lighter version of this recipe, reduce the double cream to 100ml and instead of adding 1 ladle of boiled water from the pasta, add 150ml.
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