Friday, July 23, 2010
Herb & Garlic Penne with Summer Squash
I picked up some local summer squash at the Farmer's Market last week - one yellow and one green. Perfect for a simple and yummy pasta dish. This is a 20 minute meal and can be made even faster if you pre-cook your pasta and pre-slice your zucchini.
Serves 4 (adjust pasta amount for more or less)
4-6 cups penne pasta, cooked & drained per package directions
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1/4 tsp red chili flakes
1 large green zucchini, sliced very thin
1 large yellow zucchini, sliced very thin
3/4 cup shredded or fresh grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped (I used lemon basil, yum!)
1. Heat oil in a large frying pan or sauté pan over medium heat.
2. Add chili flakes, garlic and zucchini and cook for 5 minutes or until zucchini is tender.
3. Stir in pasta. Add Parmesan and fresh herbs and mix together. Turn off heat and stir until pasta warmed through.
4. Season with salt and pepper. Top with more fresh herbs and Parmesan.