Penne with Zucchini, Fresh Herbs, and Lemon Zest


Penne with Zucchini, Fresh Herbs, and Lemon Zest

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Ingredients
  •  
    Kosher salt
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  • 3/4 pound
    whole wheat penne
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  • 1/4 cup
    extra-virgin olive oil
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  • 2 medium
    zucchini (8 ounces each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
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  • 4 large
    cloves garlic, thinly sliced
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  • 2 teaspoons
    finely grated lemon zest
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  •  
    Freshly ground black pepper
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  • 1/4 cup
    freshly grated Parmigiano-Reggiano
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  • 3 tablespoons
    coarsely chopped fresh mint
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  • 3 tablespoons
    coarsely chopped fresh basil
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  • 3 tablespoons
    coarsely chopped fresh flat-leaf parsley
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Directions
1.
Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.
2.
Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
3.
Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

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