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
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.
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.