makes 6 servings
a family recipe, reworked
My grandma April, my mom’s mom, is Sicilian-American and makes a pasta dish with pan-fried zucchini and spaghetti. It is definitely her specialty, and no one can make it just like she can (even though she has taught us how to over the years). I made a variation of that dish with some additional ingredients – this is such a nice, light summery pasta dish. It is great served with grilled chicken or shrimp on top for some extra protein.
- 2 medium zucchini thinly sliced into rounds
- 8 oz measured dry penne pasta
- 1 shallot thinly sliced
- olive oil spray
- kosher salt
- lemon pepper seasoning - if yours has salt omit the kosher salt
- ½ cup white wine
- 1 cup chicken broth
- 2 tablespoons light butter
- 2 tablespoons fresh basil
- In a large frying pan, 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 the lemon pepper (if yours is unsalted, add kosher salt).
- Get them brown and then flip. repeat with the remaining zucchini and remove when done, set aside in a bowl.
- In the same pan, add the shallot and more olive oil spray. Saute until golden and then add the wine and broth. Cook until the liquid has reduced in half.
- Meanwhile, cook the pasta in salted water according to package directions and once done, remove 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.
- Top with fresh chopped basil.