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.
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.
You will need about 25 minutes to make 6 servings of this recipe, which has approximately 667 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
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.