Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bring eight cups of water to a boil in a medium saucepan with
Salt (10 g)
.
Step 3
Cut
Zucchini (1/2)
into half inch slices, on a diagonal. Place in a single layer on a sheet pan lined with foil and set aside.
Step 4
Remove
Fresh Basil (9 g)
from their stems. Chiffonade the basil by stacking the leaves into a neat pile. Slice very thinly across. Set aside.
Step 5
Once the water has started to boil, add
Whole Grain Penne (115 g)
and stir. Cook for 9 minutes, or until desired texture. Drain the pasta in a colander and reserve a quarter cup of the pasta water, and set aside.
Step 6
Meanwhile, drizzle
Olive Oil (5 mL)
over the zucchini. Sprinkle
Parmesan Cheese (10 g)
,
Salt (2 g)
and
Ground Black Pepper (as needed)
over the zucchini. Roast in the oven for 9 minutes.
Step 7
Remove from oven and sprinkle with a quarter of the sliced basil leaves, and set aside.
Step 8
Heat
Olive Oil (15 mL)
in a large saute pan over medium low heat. Add the
Garlic (1 clove)
and cook for 30 seconds until fragrant.
Step 9
Add the
Sun-Dried Tomatoes (45 g)
,
Salt (3 g)
,
Ground Black Pepper (as needed)
and
Crushed Red Pepper Flakes (as needed)
. Continue to saute for 3 minutes.
Step 10
Add the penne pasta, the quarter cup of reserved pasta water, and
Olive Oil (15 mL)
. Toss to coat.
Step 11
Meanwhile, add
Pine Nuts (20 g)
and the
Fresh Baby Spinach (115 g)
and remaining basil to the pasta mixture and toss to combine. Cook for 2 minutes to allow the spinach to wilt slightly.
Step 12
Place the pasta in the center of two plates. Top with
Crumbled Feta Cheese (35 g)
. Place the zucchini on the side.
