- Some Penne
- Fresh Zucchini
- Some Cherry Tomatoes
- Fresh Parmesan Reggiano
- Grated Garlic
You’re going to need some penne I’m choosing to use whole wheat penne some fresh zucchini diced some cherry tomatoes haft fresh Parmesan Reggiano grated garlic but tablespoon of butter some fresh basil and you’re also going to need of course salt and pepper and some olive oil so as you can see these ingredients are really really there’s a few ingredients but it’s inexpensive and it’s such a healthy and delicious dish.I want to show you guys with the zucchini.I’m going to show you one so I’ve cut the rest of them and I’m just using four small zucchini if, you have large zucchini you can just use two and I just want to cut them into big pieces like that because I want them to kind of get nice and golden brown when I saute them but I don’t want them to kind of melt in the sauce.I want them to keep their texture a bit and I want you to be able to know hey there’s zucchini in there.
I’m just going to finish this up now first thing you want to do is get a big pot fill it with water give it a nice generous sprinkling of salt and bring that up to a boil and get that going because believe it or not the time it takes to make the sauce it’s about the same time it takes to cook the pasta like ten minutes how great is that we can I want a weeknight winner over here so that’s it over to the stove and get cooking. I have a large nonstick skillet here preheating with about a tablespoon of olive oil.
I just turn the heat on because. I want the oil to be cold when I add the garlic so that it can kind of warm up together and the oil will get infused with that garlic flavor rather than just sizzling the garlic and not getting that much flavor out so while that’s heating up and begins to sizzle took a couple minutes. I’m going to add my pasta to my boiling water now make sure you salt it well because remember pasta the water that you cook your pasta should be as salty as a Mediterranean so, give that a stir that’ll take about ten minutes and this is going to take a couple minutes to heat up and for the garlic to sizzle and then we’ll add in our zucchini now that my garlic is sizzling and it’s really fragrant.
I’m going to add in my zucchini now. I’m just I have this on medium-high because I want to get some good color on this and I’m going to season it with some salt and pepper the passo is cooking away beautifully back there and now this is going to cook for about seven minutes on a medium high you want to just come and give it a stir every now and then but you want to get a little bit of color and is looking to start cooking down so about seven seven eight minutes perfect my zucchini is just about perfect.
5I also drain my pasta and I actually took out about a ladle full of the actual cooking water because it’s nice and starchy and we might need it just to kind of make the sauce now at this point. I’m going to add in my cherry tomatoes give this a stir still medium is a beautiful color the zucchini that’s gorgeous see then there’s a salty pepper give it a stir and let this cook for about a minute or two let this cook for about a minute and you can see the cherry tomatoes are releasing their juices and they’re starting to cook down now. I’m just going to add a little bit of a cooking water just because I want to form a little bit of a sauce perfect look at that that’s just gorgeous absolutely gorgeous now to this I’m going to add that tablespoon of butter and this is really gonna make a fantastic kind of rich and creamy sauce it was not too much cream or butter or any cream just kind of pull the whole thing together and at this point.
You want to add in your pasta make sure you drain it well and you just want to start stirring this together now that I have all this mixed together I’m going to cut the heat off we’re going to add our shredded.