Penne with Zucchini
Today I am sharing a delicious and simple recipe for creamy penne with zucchini and walnuts, a vegetarian recipe that will make your mouth water. This dish is great if you want to cook quickly and easily and enjoy good food.
Ingredients
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 2 red onions chopped
- 1 teaspoon dried thyme
- 2 large zucchini sliced and halved.
- 2 cups Penne
- 2 tablespoons Fresh Parsley finely chopped
- ½ cup sour cream
- 4 tablespoons walnuts coarsely chopped
- 4 tablespoons Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat a frying pan with butter and oil until hot.2 tablespoons butter, 2 tablespoons sunflower oil
- Add the onion and cook for 3 minutes until translucent.2 red onions
- Mix the thyme and zucchini with the onion.1 teaspoon dried thyme, 2 large zucchini
- Reduce heat to low, put the lid on the pan, and simmer for 15 minutes.
- In a large pot filled with boiling water, boil the penne according to the manufacturer's instructions until al dente.2 cups Penne
- Drain and mix with sour cream and parsley.2 tablespoons Fresh Parsley, ½ cup sour cream
- Then mix the zucchini mixture through.
- Serve immediately with the walnut and Parmesan cheese as a side.4 tablespoons walnuts, 4 tablespoons Parmesan cheese
NOTES
1. Tips
- Penne: Cook your pasta al dente (for instructions, see the packaging). This way, you keep a bite, and that is an excellent combination with this recipe with the soft zucchini and the crunchy walnut.
- Zucchini: Cut the zucchini into half moons. Then you get a delicious mixture of zucchini with penne on your fork.
- You can also replace penne with tagliatelle or fusilli.
- Walnuts: can also be replaced with roasted pine nuts.
- Extra vegetables: Add diced bell peppers, slices of mushrooms, or eggplant for extra vegetables and flavor.
- Parmesan cheese: This recipe with Feta or Goat cheese is also delicious.
- Extra flavor: add sun-dried tomato strips. Tomato and zucchini is always a good combination.
- Still in need of meat? Fried bacon or smoked chicken cubes are delicious here!
- Refrigerator: After letting the pasta cool, cover it with plastic wrap and keep it in the fridge for up to 2 days. TIP: If you have leftovers, let them cool down, store them in the refrigerator and eat them as a pasta salad.
- Freezer: Put the penne with zucchini in a freezer box or bag and store it in the freezer for two months. Let thaw in the refrigerator.
- Reheat: Warm up the creamy zucchini penne in the microwave, in an oven dish (covered with aluminum foil for 15 minutes at 430 °F (ca. 221 °C) or until warm), or in a pan. Note that there is sour cream in the pasta. So, stir well and heat until the pasta is hot, but do not bring it to a boil.
Nutrition
Calories: 520kcal | Carbohydrates: 56g | Protein: 14g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 156mg | Fiber: 5g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 36mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
