Servings:四个。（服务尺寸，2-1/4杯）
夏季餐点简单，新鲜且充满风味。它利用西葫芦的赏金，将其留在草药上，将季节的新鲜度交给盘子，而无需奶油或黄油。
亚搏手机版官方
- Kosher salt
- 3/4 lb. whole wheat penne
- 1/4 cup extra-virgin olive oil
- 2个中等西葫芦（每个8盎司），将半纵向切成一半，将横向切成1/4英寸厚的半月
- 4 large cloves garlic, thinly sliced
- 2 tsp. finely grated lemon zest
- Freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano
- 3汤匙。coarsely chopped fresh mint
- 3汤匙。切碎的新鲜罗勒
- 3汤匙。coarsely chopped fresh flat-leaf parsley
Nutritional Information
- Calories (kcal) : 440
- Fat Calories (kcal): 140
- Fat (g): 15
- 饱和脂肪（G）：2.5
- Polyunsaturated Fat (g): 2
- 单不饱和脂肪（G）：10
- Cholesterol (mg): 0
- Sodium (mg): 450
- 碳水化合物（G）：67
- Fiber (g): 8
- Protein (g): 15
Preparation
- Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.
- Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.
- Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.
Perfect alongsideMarinated Tomatoes with Pickled Red Onions & Gorgonzola.
成分聚光灯
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IN THIS RECIPEWhole-wheat Pasta
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IN THIS RECIPEPenne Pasta
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IN THIS RECIPEZucchini
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Reviews
Rate or Review
Reviews (10 reviews)
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Alllllz|07/17/2022I found this recipe in a magazine like 7 years ago. I was new to eating things other than chicken strips and tacos. I don't think I'd even tried zucchini at all until this recipe. it was a shot in the dark to eat something so unfamiliar and healthy. but I really wanted to start doing better for myself. this recipe could have made or broken my impression of using fresh herbs and zucchini. fortunately, there was something so especially delicious about this recipe, and it being so easy to make for a new cook, I was wow'd by it. I've now made it many times over the years, it is a favorite. I have to space out how often I make it, so I won't get sick of it. the parmgiano reggiano is $13 right now for a 7 oz block!!! but I wanted ol' faithful badly enough so I paid for it. next time I might use parmesan to be cheaper. this is a timeless classic now. thanks for sharing.
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pokano|08/02/2020
Amazingly good. We grated a bit more Parmesan on the top before serving. Will definitely make again with zucchini from the garden.
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PastryPat|2013年9月22日
如此简单，如此美味！有了新鲜的草药，它闻起来绝对令人惊叹！我一定会在将来再次制作，也许还有更多的西葫芦，更少的意大利面，以使其更轻一些。我使用了大约一半的油，这肯定足够了。
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VegetarianFoodie|10/13/2012
喜欢这个！将其作为简单的工作日晚餐，用尽了一些西葫芦，而且期望太多。这让我感到惊讶，我一定会再做一次。
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