Peppery Zucchini Pasta

prep time:: 10 min
total time:: 20 min cook time

Makes 4 (1 1/2 cup) servings

When zucchini & summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives.

ingredients

2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 pepperoncini (from a jar), minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces whole-wheat penne pasta
1 large zucchini, shredded
2 ounces reduced-fat goat cheese, crumbled (1/3) cup
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil

directions

1
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion & garlic, reduce the heat to medium & cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt & pepper. Reduce the heat to low & continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat & keep warm.
2
Bring a large pot of lightly salted water to boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
3
Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes & basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through & cheese is melted, 1 to 2 minutes. Season with additional pepper to taste & serve warm.