The secret to this dish is to salt and drain the zucchini before cooking. The zucchini remain much more firm and are seasoned well. Also adding a sprinkling of toasted pine nuts gives a buttery flavor.
Whole wheat penne with zucchini and mushrooms
Penne with zucchini and mushrooms Serves 2
2 medium zucchini, diced
8 medium cremini mushrooms, quartered
Olive oil spray
1/2 cup minced onion
2 cloves of garlic, sliced
144 grams whole grain penne (About 5 oz.)
2 tablespoons flat leaf parsley or other herb
1 1/2 tablespoons pine nuts, toasted
Finishing oil
Grated parmesan, optional
Put the diced zucchini in a colander and toss with salt. Let drain, stirring occasionally for 30 minutes.
Meanwhile, spray a large pan with olive oil spray. Add onions and mushrooms, seasoning lightly, and cook on medium/low for about 10 minutes until the mushrooms are browned and the onion is translucent. Add garlic and cook over low heat. When the zucchini is finished draining, rinse, and add to the pan, still cooking on low.
Boil a pot of salted water. Cook the penne according to package directions but drain when al dente reserving a cup of pasta water. While the pasta is cooking toast the pine nuts.
Add the penne to the zucchini/mushroom mixture. Cook together over medium high 3-5 minutes adding some pasta water to make a thin sauce. Taste. Season. Add the herb, parmesan if desired, sprinkle with the pine nuts, and drizzle with finishing oil.
Omnivore 