Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1/2 Tbsp)
.
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 (1/2 cup)
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 (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.
Step 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.
Step 7
Remove from oven and sprinkle with a quarter of the sliced basil leaves, and set aside.
Step 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.
Step 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.
Step 10
Add the penne pasta, the quarter cup of reserved pasta water, and
Olive Oil (1 Tbsp)
. Toss to coat.
Step 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.
Step 12
Place the pasta in the center of two plates. Top with
Crumbled Feta Cheese (1/4 cup)
. Place the zucchini on the side.
Rate & Review
{{id}}