Zucchini with Penne, Herbs and Lemon Zest
3/4 lb whole wheat penne
1/4 cup extra virgin olive oil
2 medium zucchini, cut into 1/4 pieces
4 large garlic cloves
2 t lemon zest
1/4 cup grated Asiago cheese
3 T chopped fresh mint
3 T chopped fresh basil
3 T chopped fresh parsley
Boil big pot of water.
Add penne and cook until el dente.
Heat oil in large 12-inch skillet over medium heat.
Add zucchini and cook 3 minutes.
Add garlic and cook another 3 minutes.
Remove from heat and stir in lemon zest, salt and pepper.
Add pasta to zucchini mixture and add cheese and herbs.
Nutrition per 2-1/4 cup serving: 440 calories, 15 g fat, 2.5 g saturated fat, 15 g protein, 67 g carbs, 8 g fiber and 450 mg sodium.