penne with zucchini pistou

By pdav

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
• 1 cup packed basil leaves
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 2 tablespoons pine nuts, toasted
• 4 garlic cloves, chopped
• 2 cups chopped Vidalia or other sweet onion (about 1 large)
• 6 quarts water
• 1 3/4 teaspoons kosher salt, divided
• 8 ounces uncooked penne pasta
• 1/4 cup heavy whipping cream
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Wine note: This veggie pasta calls for Dry Creek Vineyard 2007 DCV3 Estate Fumé Blanc from Sonoma County's Dry Creek Valley ($25). It's minerally and herbal, but also rich with pink grapefruit, melon, and white nectarine. --Sara Schneider

Nutritional Information
Calories:420
Fat:17.2g (sat 6.1g,mono 6.6g,poly 2.6g)
Protein:13.9g
Carbohydrate:52.9g
Fiber:3.4g
Cholesterol:29.2mg
Iron:2mg
Sodium:575mg
Calcium:173mg
Jeanne Kelley, Cooking Light, JULY 2010