1lb Medium zucchini washed and halved then sliced in to ¾ inch diagonal slices.
½ teaspoon Hain® sea salt
3 cloves garlic, sliced very thinly.
¼ cup fresh basil leaves, sliced into ribbons
½ teaspoon crushed red pepper flakes
2 tablespoons heavy cream
¼ cup parmigiano-reggiano cheese, grated.
¼ cup Italian flat leave parsley roughly chopped for garnish.
Freshly ground coarse black pepper
Instructions
In medium pasta pot, bring the chicken broth to a boil and cook penne according to the instructions.
Drain and keep warm reserving 1 cup of the cooking liquid.
Heat the oil until smoking in a large skillet and sauté zucchini until golden ‑ about 5 minutes.
Add a little salt and remove zucchini with a slotted spoon.
Drain zucchini on paper towel. Set aside.
Add garlic to the skillet and sauté for 3 minutes until lightly golden.
Add basil and crushed pepper to skillet and stir for 30 minutes.
Add Walnut Acres sauce and bring to a boil until sauce has reduced to about half (about 10 minutes).
Stir in ½ cup of the reserved pasta liquid and the cream with 3 tablespoons of the grated cheese, fold in the zucchini and penne and stir to coat well. If sauce is too thick, add more pasta liquid. Season to taste.
Transfer cooked pasta and sauce to warm bowls and sprinkle over remaining cheese. Garnish with parsley and serve.
