Mediterranean Penne with Zucchini and Pine Nuts
A simple yet flavorful rustic pasta dish, Mediterranean Penne features tender zucchini, sweet cherry tomatoes, and buttery pine nuts. It's easy to make any night of the week in 30 minutes with only 7 ingredients.
Servings: 4
Calories: 521kcal
Ingredients
- 12-16 ounces penne pasta
- 3 Tablespoons extra virgin olive oil
- 2 pounds zucchini ends removed, halved lengthwise, and thinly sliced
- 3 cloves garlic minced
- 1 cup cherry or grape tomatoes halved or quartered
- ¼ cup toasted pine nuts
- 2 Tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Cook the penne according to the package directions. Reserve about a cup of the cooking water, drain the pasta, and set aside.12-16 ounces penne pasta
- Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the zucchini and cook, stirring occasionally, until very tender and reduced in size.3 Tablespoons extra virgin olive oil, 2 pounds zucchini
- Add the garlic and tomatoes and saute until fragrant, about one minute.3 cloves garlic, 1 cup cherry or grape tomatoes
- Stir in the pine nuts and balsamic vinegar.¼ cup toasted pine nuts, 2 Tablespoons balsamic vinegar
- Add the cooked pasta to the skillet and season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water at a time, as necessary, and enjoy.salt and pepper
Notes
Leftover pasta can be refrigerated in an airtight container for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 521kcal | Carbohydrates: 75g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 30mg | Potassium: 931mg | Fiber: 6g | Sugar: 10g | Vitamin A: 638IU | Vitamin C: 50mg | Calcium: 66mg | Iron: 3mg
