Penne with Zucchini, Tomatoes and Cream
Ingredients
- 4 cups Imagine® Organic free range chicken broth
- 12 oz DeBoles® whole wheat penne pasta
- 1 jar Walnut Acres® Tomato and Basil sauce
- 1 ¼ cup Spectrum® Natural Organic Olive Oil
- 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.