Summer Penne with Zucchini

This dish is a variation of a family-favorite recipe from my Grandma.  Summer Penne with Zucchini features pan-fried zucchini rounds tossed with a light sauce made with white wine and chicken broth, for a light but delicious pasta course.  It is a great first-course, but also makes a perfect meal when paired with a protein like chicken or shrimp. 

What is the story behind this recipe?

My grandma April is my mom’s mom, and she is amazing.  She has always made this special pasta featuring pan-fried zucchini, which she tosses with spaghetti, oil, and butter.  It’s absolutely delicious, and she usually makes it in the summer when zucchini is at it’s peak.  She typically serves it as a first course, and then it’s followed up by something like grilled steak as the main course. Even though I have always watched her make it, and she has given my mom and me her verbal recipe, we could never quite replicate it the way she makes it.  I always crave that delicious dish, so one day I decided to make it on my own, except lightened-up.  To lighten it up a bit, I cut the oil and butter, and in place of that I added some white wine and chicken broth to add flavor to the pasta without adding a ton of fat. Although this doesn’t taste just like hers, this is a good healthier option to make when I am in the mood for her pasta. But of course, if she is cooking hers, I am for sure eating that!

What will I need to make this recipe?

• penne pasta 
• zucchini
• shallot
• olive oil spray
• kosher salt
• lemon pepper seasoning
• white wine
• chicken broth
• light butter
• basil

How to make this summer penne with zucchini

Cooking the zucchini

The key to this recipe is how you cook the zucchini. What makes this pasta so special is that it features pan-fried zucchini.  It’s not just lightly seared in a pan or steamed; this zucchini is sautéed until golden, tender, and so that it forms brown bits on the exterior.  That’s where so much of the flavor lies. Start off by thinly slicing the zucchini.  Then, set a frying pan over medium high heat.  Add olive oil spray, and then add a layer of zucchini and season it with the lemon pepper and kosher salt.  Notice, no measurements here.  Just a sprinkle each time you cook a layer of zucchini.  Cook until the zucchini are tender and golden on one side, and then flip and cook again on the other side.   Do this in several batches until all of the zucchini is cooked.  Note, this will take some time, but it is worth it.  After each batch is cooked, remove it from the pan and set aside in a bowl. 

Cooking the pasta and building the sauce

While you are cooking the batches of zucchini, it’s the perfect time to cook the pasta.  Cook the pasta in boiling salted water according to package directions.  The key here though, is when the pasta is cooked, do not drain it.  We will ladle the pasta into the sauce once the sauce is done, and reserve the pasta water in case we need it later.  I do this every time I cook pasta, because the starchy pasta water is such a perfect way to flavor pasta sauces and adding liquid if it needs it later on. After the zucchini is cooked, thinly slice the shallot and add it to the same pan you cooked the zucchini in, with more olive oil spray.  Cook the shallot for a few minutes until tender and slightly caramelized, and then add the wine and broth to deglaze the pan.  Use your wooden spoon to scrape the burnt-on bits on the bottom of the pan (that’s all flavor!).  Bring the liquid to a boil, and cook for a few minutes or until the liquid is reduced by about half.  Next, ladle in your cooked pasta. Add the zucchini back in, followed by the butter, and the fresh basil.  If your pasta needs more sauce, you can ladle in that reserved pasta water. 

You can also add some freshly grated parmesan cheese here for even more flavor.  Be sure to taste for seasoning.

Summer Penne

This dish is a variation of a family-favorite recipe from my Grandma.  Summer Penne with Zucchini features pan-fried zucchini rounds tossed with a light sauce made with white wine and chicken broth, for a light but delicious pasta course.  It is a great first-course, but also makes a perfect meal when paired with a protein like chicken or shrimp. 

5 from 19 votes

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course: dinner,lunch,pasta

cuisine: Italian

keyword: pasta with zucchini,zucchini

prep time: 10 minutes minutes

cook time: 40 minutes minutes

servings: 4

calories: 284kcal

author: Steph

cook modeprevent your screen from going dark

Equipment

• frying pan
• large pot

Ingredients

• 2 zucchini, thinly sliced into rounds
• 8 oz penne pasta, measured uncooked
• 1 shallot, thinly sliced
• olive oil spray
• kosher salt
• lemon pepper seasoning
• ½ cup white wine
• 1 cup chicken broth
• 2 tablespoons light butter
• 2 tablespoons fresh basil

Instructions

• Thinly slice the zucchini.
• In a large frying pan over medium high heat, add olive oil spray and a layer of zucchini. make sure it’s just one layer in the pan- this will be done in batches.
• Season with a sprinkle of the lemon pepper and kosher salt.
• Cook the zucchini until browned and tender, and then flip.
• Repeat with the remaining zucchini and remove from the pan once done; set aside in a bowl.
• Slice the shallot.
• In the same pan, add the shallot and more olive oil spray.
• Sauté until golden and tender (about 5 minutes or less) and then add the wine and broth. Use the liquid to pick up the burnt bits on the bottom of the pan, while scraping with your wooden spatula.
• Cook until the liquid has reduced in half.
• Meanwhile, cook the pasta in salted water according to package directions
• Once done, remove the pasta from the water with a slotted spoon and add right to the frying pan with the reduced wine and broth liquid.
• Add the zucchini back to the pan and toss to coat.
• Add the butter and toss. If the pasta needs more liquid, you can ladle in the reserved cooking water from the pasta.
• Taste for seasoning.
• Top with fresh chopped basil.

Notes

WW Points:

• 8 WW points (all plans)
• 2 WW points (purple plan, if whole wheat pasta is used)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition

Serving: 1.5cups | Calories: 284kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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