Page 72 - UMass2018_CookBook

Ingredients
Serves 4 to 6
1 pound penne pasta 6 tablespoons olive oil
1⁄2 teaspoon red pepper flakes
4 garlic cloves, minced
3 large zucchini, peeled and diced
2 tablespoons chopped fresh parsley
2 tablespoons torn fresh basil
2 cups chicken stock or vegetable stock
1 cup grated Parmigiano- Reggiano cheese, plus more for sprinkling
6 tablespoons unsalted butter
Salt Ground black pepper
Green salad, provolone cheese and Italian bread, for serving
Pasta with Zucchini Sauce
Harper Family, Port St. Lucie, FL
“I remember my great grandmother making this for my siblings and cousins when we were growing up. It was a quick and delicious meal. She would let the older grandchildren help with dicing the zucchini and the younger grandchildren would look in her pantry for the ingredients and put everything on the counter top for her. I remember her house smelling like I just walked into an Italian restaurant.” — Lisa Harper
Preparation
1. Bring a pot of water to a boil and cook the penne for 3 minutes. Drain well.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the red pepper flakes and cook until fragrant, about 2 minutes. Add the garlic, zucchini, parsley and basil and cook until tender, stirring occasionally.
3. When the zucchini is tender, add the penne to the skillet and continue cooking until al dente. Remove the skillet from the heat and cover for 3 minutes.
4. Gently stir in the cheese and butter until the pasta is well coated. Season to taste with salt and pepper. Sprinkle additional cheese on top.
5. Serve with a salad, provolone cheese and Italian bread on the side.
64 | TASTE OF HOME