Make and share this Penne Puttanesca recipe from Food.com.
Provided by Soup Lady
Categories Penne
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
- Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
- Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
- Stir gently to combine all ingredients and serve.
Nutrition Facts : Calories 723.9, Fat 31, SaturatedFat 4.4, Sodium 296.2, Carbohydrate 95.4, Fiber 7.2, Sugar 6.8, Protein 17.6
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