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Arugula Pesto Penne with Sautéed Zucchini

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Ingredients

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  • 6 oz Penne Pasta (I used gluten free)
  • 1 medium Zucchini sliced thin
  • 3 cups Arugula
  • 1 cup fresh Italian Flat Parsley
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup Cashews
  • 2 Tbs Capers drained and rinsed
  • 1 clove Garlic
  • 1/2 cup + 2 Tbs EVOO divided
  • Salt and Pepper to taste

Instructions

  1. Start by making the Pesto.
  2. Add Arugula, Parsley, Parmigiano Reggiano, Cashews, Capers, Garlic, and 1/2 cup of EVOO to a food processor
  3. Pulse 20-30 seconds, stopping and scraping down the sides in between
  4. The texture should be smooth and not pasty
  5. Add Salt and Pepper to taste
  6. Makes approximately 1 cup, however you only need 1/2 cup of this pesto for this recipe (you can store remaining pesto in an air tight container in the fridge for up to 5 days)
  7. Set aside Pesto
  8. Cook pasta as directed or until al dente
  9. While pasta is cooking sauté Zucchini
  10. In a large frying pan add 2 Tbs EVOO and heat over med/high heat
  11. When oil is warm add Zucchini and sauté 2-3 minutes until slightly softened
  12. Drain pasta and reserve about 1 cup of the pasta water to thin out the sauce
  13. Add pasta to Zucchini, add in 1/2 cup of Pesto
  14. Slowly pour in some of the pasta water to create more of a thinner sauce, add enough water for your desired consistency
  15. Sauté 1-2 minutes
  16. Serve immediately
  17. Enjoy!
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