Zucchini with Penne, Herbs and Lemon Zest

Serves 4

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.

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