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One-Pot Penne with Zucchini and Parmesan

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Photography: Aaron Dyer

Source: Martha Stewart Living, July/August 2015


  • 2 medium zucchini
  • Coarse salt and freshly ground pepper
  • 8 ounces penne pasta
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon red-pepper flakes


  1. Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.

  2. Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

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