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Penne with zucchini
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 6 zucchini, quartered lengthways, finely chopped
  • 1 red capsicum, quartered, deseeded, chopped
  • 3 green shallots, trimmed, sliced
  • 3 garlic cloves, finely chopped
  • 8 fresh basil leaves, torn
  • Pinch of sugar
  • Pinch of salt
  • 400g penne rigate
  • 62.50 ml chopped fresh continental parsley
  • 40g (1/2 cup) finely shredded parmesan or pecorino
Instructions:
  • In a large frying pan over medium-high heat, warm up the oil. Add zucchini, capsicum, shallots, garlic, and basil. Cook uncovered, stirring often, for 15-20 minutes until zucchini and capsicum are very soft and lightly golden. Mix in sugar and salt. Taste and adjust seasoning as desired.
  • Cook the penne in a large saucepan of salted boiling water according to the package instructions until it's perfectly al dente. Drain thoroughly.
  • Combine penne in the frying pan, then remove from heat. Stir in parsley and half of the parmesan or pecorino. Divide into serving bowls and sprinkle with the rest of the cheese. Serve hot.

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