2 1/2 C thinly sliced zucchini
1 C packed basil leaves
1/2 C (2 oz) shaved parmigiano-Reggiano cheese, divided
2 T pine nuts, toasted
4 cloves garlic
2 C chopped vidalia or other sweet onion
6 quarts water
1 3/4 tsp kosher salt, divided
8 oz penne pasta
1/4 C heavy whipping cream
1/2 tsp freshly ground black pepper
1. Heat 2 tsp oil in large skillet over med-high heat. Add zucchini to pan. Saute 5 mins or until tender and golden. Remove from pan. Cool.
2. Place 1/4 C cooked zucchini, basil, 1/4 C cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor).
3. Heat remaining 2 tsp oil in a large skillet over med-high heat. Add onions to pan; saute 10 mins or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts of water and 1 tsp kosher salt in a large dutch oven & bring to boil. Cook pasta until tender. Drain in a sieve over a bowl, reserving 1/3 C cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt & pepper. Stir. Top with remaining cheese.
*I got this recipe from the magazine "Cooking Light: Super Fresh & Simple Meals". We're serving it for dinner tonight (with grilled chicken-hubby needs protein). More recipes to come... tandori chicken, coconut chicken, prosciutto, peach & sweet lettuce salad...
