Penne with Zucchini Pistou

Recipe from Cooking Light

How impressive will this sound on your next menu!  With great fresh ingredients that are packed with nutrients, you can also feel good about serving this to your family.  However, the pasta does increase the calorie content.  Everything in moderation, right?


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


Directions:

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. 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. 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. 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. 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.
6. 
   

Nutritional Information

Amount per serving

• Calories: 420
• Fat: 17.2g
• Saturated fat: 6.1g
• Monounsaturated fat: 6.6g
• Polyunsaturated fat: 2.6g
• Protein: 13.9g
• Carbohydrate: 52.9g
• Fiber: 3.4g
• Cholesterol: 29.2mg
• Iron: 2mg
• Sodium: 575mg
• Calcium: 173mg