Watch

One-Pot Penne with Zucchini and Parmesan

Name: One-Pot Penne with Zucchini and Parmesan
Ingredients: 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

Recipe photo courtesy of Aaron Dyer

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

Source: Martha Stewart Living, July/August 2015

Ingredients

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

Directions

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.