From Liguria - the coastal region of Northwestern Italy - comes an easy-to-love Italian medley!
Ingredients 8 Number of Servings
1 box Barilla Penne Rigate
1/3 cup (84 ml) Extra Virgin Olive Oil
2 cloves Garlic Chopped
2 Medium Zucchini Sliced Thin
1 pound (454 g) Plum Tomatoes Chopped (May Substitute 14.5 Ounce (411 g) Can Diced Tomatoes)
1/4 cup (85 g) Fresh Basil Torn
1/3 cup (114 g) Parmigiano-Reggiano Cheese Grated
Bring a large pot of water to a boil.
Meanwhile, heat olive oil in a large skillet over medium heat.
- Add garlic and sauté 1-2 minutes or until garlic turns golden in color.
Add zucchini to skillet and sauté for an additional 3 minutes.
Add the tomatoes and basil; simmer 2 minutes, season with salt and pepper.
Cook Penne according to package instructions.
Drain pasta and toss with sauce.
Sprinkle with cheese and serve.