About the Recipe
From Fine Cooking
Ingredients
FROM THE MARKET:
2 medium zucchini cut in half lengthwise and sliced into 1/4" half moons
4 large garlic cloves thinly sliced or 2 - 3 minced garlic scapes
3 T each coarsely chopped basil, mint and flat-leaf parsley
IN YOUR KITCHEN:
¼ lb whole wheat penne
1/4 c extra virgin olive oil
1/4 c pine nuts
2 t finely grated lemon zest
1/4 c freshly grated Parmigiano-Reggiano
Preparation
STEP 1
Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.
STEP 2
Put nuts in a dry frying pan and cook for 3 minutes over medium-heat, stirring frequently or shaking pan until golden. Keep an eye on pan at all times to prevent pine nuts from burning.
STEP 3
Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and starting to brown, about 3 minutes. Add the garlic (scapes) and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp. salt, and 1/4 tsp. pepper.
STEP 4
Reserve 1/2-cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Sprinkle with pine nuts and season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.