BUMPER-CROP PENNE

Bumper-Crop Penne image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, pastas, main course, side dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1 clove garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1/4 teaspoon chili pepper flakes
1 medium-size white onion, minced
1/4 cup minced prosciutto
3 zucchini, julienned
2 tomatoes, chopped
1 pound penne
1 tablespoon sweet butter
1/4 cup minced Italian parsley
1/2 cup fresh basil leaves, torn
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup grated pecorino cheese

Steps:

In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 16 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 10 grams, TransFat 0 grams