Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchini
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, peeled and thinly sliced
  • 320g penne
  • 150g butter, softened
  • freshly chopped parsley, to serve
  • 50g grated parmesan, to serve

Instruction

  • <p><b>1.&nbsp;</b>Wash the zucchini and trim the ends. Cut into 1cm-thick discs. Bring a large saucepan of salted water to the boil.</p> <p><b>2.&nbsp;</b>Heat the oil over medium heat in a frying pan large enough to hold the zucchini in one layer. Add garlic and cook until softened, about one minute. Add zucchini, season and cook on both sides until beginning to brown, about 10 minutes.</p> <p><b>3.&nbsp;</b>Meanwhile, cook the penne in the boiling salted water until al&nbsp;dente. Drain, reserving a little of the cooking water.&nbsp;</p> <p><b>4.&nbsp;</b>Add half the butter to zucchini, stir and lower the heat. Continue cooking, adding small amounts of the pasta water, if needed, to loosen any bits of zucchini stuck to the pan. Stir and scrape until zucchini slices have become soft and creamy, about 5 minutes. Remove from heat, stir in remaining butter and season to taste.</p> <p><b>5.&nbsp;</b>Add the penne to the zucchini mixture and toss. Season to taste and serve with the chopped parsley and grated parmesan.&nbsp;</p>