Penne with Zucchini; zucchini-garlic sauce

[Guest guest]

This is from Rozanne Gold's new book, cooking with few ingredients.

 

What makes this version different is combining two flavors of zucchini. One

browned from sauteing; the other pureed. Garlic and pepper unite the dish.

 

She mentions an " artichoke " pasta - I haven't seen that yet. Has anyone tried

it?

 

 

 

* Exported from MasterCook *

 

Penne with Zucchini and Zucchini Garlic Sauce

 

Recipe By :Rozanne Gold: Healthy 1-2-3

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds zucchini or 4 medium -- divided

4 tablespoons garlic olive oil -- divided

8 ounces penne pasta -- see note

water

salt and black pepper

 

SAUCE: Wash zucchini. Cut 1 1/2 zucchini into thick rounds. Cut rounds in half

and place in a small saucepan. Add enough salted water to just cover. Bring to a

boil. Lower heat and cover pan. Cook for 15 minutes. Using a slotted spoon,

transfer zucchini to a blender. Add 1/2 cup cooking water and 1 teaspoon garlic

infused olive oil. Process until very smooth. Add kosher salt and freshly ground

black pepper to taste. Set aside.

 

ZUCCHINI: Trim end of remaining zucchini and discard. Cut zucchini as

meticulously as possible into 1/4-inch cubes. Heat remaining oil in large

nonstick skillet, add zucchini cubes, and saute over high heat until zucchini

softens and turns golden. Add a liberal amount of salt and pepper to taste. Keep

warm.

 

PASTA: Bring large pot of salted water to a rapid boil. Add pasta and cook for

12 to 14 minutes until pasta is tender, a big longer than for al dente. Drain

pasta thoroughly.

 

SERVING: Divide pasta among shallow soup bowls. Distribute cooked zucchini and

oil evenly over pasta. Heat zucchini garlic sauce and pour over pasta. Add a

grinding of pepper. Serve immediately.

 

S(Email from):

" Hanneman on 03/23/01 "

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Per Serving (excluding unknown items): 344 Calories; 14g Fat (35.9% calories

from fat); 9g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat.

 

NOTES : This makes large portions. Use tri-colored penne for visual appeal;

whole-wheat penne for added fiber and nutrients. Substitute Jerusalem artichoke

pasta if you are allergic to gluten.

 

Nutr. Assoc. : 5663 986 0 0 0

 

 

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