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Penne and Zucchini with Lime and Herbs

By

Rachael Ray Sept 2011

"30-Minute Meals"

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • Salt and pepper
  • 1 lb. penne rigate pasta
  • 2 firm zucchini
  • 3 About 3 tbsp. EVOO
  • 1 fresno chile pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 limes, juiced
  • 2 tbsp. butter
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh tarragon or 1/2 cup chopped fresh basil
  • 1 cup grated pecorino-romano cheese
  • 1/2 cup finely chopped pistachio nuts, toasted

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, halve the zucchini lengthwise and scrape out the seeds. Thinly slice into 1/4-inch-by- 2-inch strips—think fat matchsticks.


2. In a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Stir in the chile and garlic for a minute. Add the zucchini, season with salt and pepper and cook until tender, 8 to 10 minutes.


3. Add the lime juice to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, tarragon (or basil), a handful of cheese and the reserved pasta cooking water. Toss for 1 to 2 minutes. Top with more cheese and the pistachios.

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