One Pot Penne With Zucchini And Parmesan Food

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PASTA WITH ZUCCHINI, BACON AND PARMESAN



Pasta with Zucchini, Bacon and Parmesan image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 pound penne rigate pasta
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper

Steps:

  • Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
  • In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams

SUMMER PENNE PASTA



Summer Penne Pasta image

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

Provided by STACY D.

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 12

1 (16 ounce) package penne pasta
⅓ pound sliced green bell peppers
⅓ pound sliced red bell peppers
⅓ pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Steps:

  • In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
  • While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
  • To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
  • Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN



One-Pot Penne with Zucchini and Parmesan image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

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