A recipe by Skinny Ms: "Pasta dishes don’t have to be smothered in a heavy sauce to taste amazing. This light penne dish was created to give that comfort food feeling without the extra fat. Simple to prepare and ready in a flash, you'll get plenty of nutrients and incredible flavor."
Total Time
40min
4.5
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
4
Tbsp
Crumbled Feta Cheese
•
1/2
Zucchini
•
1
clove
Garlic
, minced
•
1
cup
Whole Grain Penne
•
1/8
tsp
Crushed Red Pepper Flakes
•
2
Tbsp
Pine Nuts
•
2
Tbsp
Parmesan Cheese
, grated
•
3/4
cup
Sun-Dried Tomatoes
, roughly chopped
•
3 3/4
cups
Fresh Baby Spinach
•
1/2
cup
Fresh Basil
•
3
tsp
Salt
•
1
tsp
Olive Oil
•
1/2
tsp
Ground Black Pepper
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Bring eight cups of water to a boil in a medium saucepan with Salt (2 tsp).
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.
4.
Remove Fresh Basil (1/2 cup) from their stems. Chiffonade the basil by stacking the leaves into a neat pile. Slice very thinly across. Set aside.
5.
Once the water has started to boil, add Whole Grain Penne (1 cup) 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.
6.
Meanwhile, drizzle Olive Oil (1 tsp) over the zucchini. Sprinkle Parmesan Cheese (2 Tbsp), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) over the zucchini. Roast in the oven for 9 minutes.
7.
Remove from oven and sprinkle with a quarter of the sliced basil leaves, and set aside.
8.
Heat Olive Oil (1 Tbsp) in a large saute pan over medium low heat. Add the Garlic (1 clove) and cook for 30 seconds until fragrant.
9.
Add the Sun-Dried Tomatoes (3/4 cup), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Crushed Red Pepper Flakes (1/8 tsp). Continue to saute for 3 minutes.
10.
Add the penne pasta, the quarter cup of reserved pasta water, and Olive Oil (1 Tbsp). Toss to coat.
11.
Meanwhile, add Pine Nuts (2 Tbsp) and the Fresh Baby Spinach (3 3/4 cups) and remaining basil to the pasta mixture and toss to combine. Cook for 2 minutes to allow the spinach to wilt slightly.
12.
Place the pasta in the center of two plates. Top with Crumbled Feta Cheese (4 Tbsp). Place the zucchini on the side.
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
540
FAT
28.8 g
PROTEIN
21.4 g
CARBS
60.0 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
