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.
Course dinner, lunch, pasta
Keyword pasta with zucchini, zucchini
Prep Time 10minutes
Cook Time 40minutes
2zucchinithinly sliced into rounds
8ozpenne pastameasured uncooked
olive oil spray
lemon pepper seasoning
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.
8 WW points (all plans)
2 WW points (purple plan, if whole wheat pasta is used)