Caramelized Zucchini & ZENB Penne with Effortless Summer Pesto
SERVES 4
PREP TIME 10 minutes
COOK TIME 10 minutes
NUTRITIONAL FACTS
Serving Size: 385g
Servings: 4
Calories: 540
Amount per Serving* | % Daily Value | |
Total Fat | 27g | 35% |
Saturated Fat | 3.5g | 18% |
Trans Fat | 0g | |
Cholesterol | 5mg | 2% |
Sodium | 20mg | 29% |
Carbohydrates | 50g | 22% |
Dietary Fiber | 13g | 46% |
Total Sugar | 0g | |
Added Sugar | 0g | 0% |
Protein | 20g | |
Vitamin A | 10% | |
Vitamin C | 4% | |
Vitamin D | mcg | 0% |
Calcium | 50mg | 10% |
Iron | 5mg | 30% |
Potassium | 250mg | 20% |
This recipe combines the delicious flavor of pesto with a zucchini packed ZENB Penne Pasta recipe. This meal takes only 20 minutes to make and is a great way to fill your pasta craving while getting in a good source of fiber.
INGREDIENTS
- 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 2 teaspoons olive oil
- 2 medium zucchini, quartered lengthwise, cut into 1/2-inch thick slices
- 1/4 teaspoon each kosher salt & ground black pepper
- 3/4 cup vegetable stock
- 3/4 cup prepared Effortless Summer Pesto
- 1 teaspoon white balsamic vinegar
- 1 tablespoon toasted pine nuts
INSTRUCTIONS
1.Cook ZENB Pasta 2 minutes less than directed on package. Drain.
2.Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add zucchini to skillet in single layer. Cook, undisturbed, 3-4 minutes, or until bottoms are deep golden brown. Season with salt & pepper.
3.Reduce heat to medium; add pasta and stock. Cook 2-3 minutes, stirring occasionally until pasta is done. Remove pan from heat; stir in pesto and vinegar. Sprinkle with pine nuts and additional ground pepper before serving.
Tasty Tips
Zucchini and summer squash benefit from a quick sear in a hot pan for maximum flavor without developing a mushy texture.
When time is limited, substitute purchased pesto for the Effortless-Summer-Pesto.
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