Penne with Zucchini & Basil

zucchiniAdapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop

INGREDIENTS
1 lb of zucchini, halved and cut in 1/4 inch in slices
Salt
5  tablespoon extra virgin olive oil
1 large onion, peeled and cut into fine half rings
1/4 cup vegetable stock
About 30 fresh basil leaves, torn in pieces
1/2 cup fresh mint leaves, coarsely chopped or torn (optional)
1 pound penne
Freshly ground black pepper
4-6 tablespoons freshly grated Parmesan

PREPARATION

  • Place zucchini in a bowl, add 1 tsp salt, toss, and set aside for 30 minutes.
  • Drain thoroughly and pat dry.
  • Put oil in a large frying pan or sauté pan and set over medium heat.
  • Add onion and cook about 5 minutes without browning, stirring occasionally.
  • Add zucchini and stir and cook for another 5 minutes or until soft.
  • Taste for salt, adding more if needed.
  • Add the stock, stir once or twice, and turn off the heat.
  • Add the basil and mint leaves, (if using,) and toss. (Leave in a warm spot or reheat while the pasta is cooking).
  • Cook and drain pasta according to package instructions.
  • Add the squash mixture, black pepper, and cheese, if desired.
  • Toss to mix and serve immediately. Serves 4.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.