some nights i really don't feel like cooking. fast food is basically out of the question because good luck finding any good vegetarian options out there. i often turn to pasta on nights i am too tired to think, let alone figure out what to make for dinner. so i am always looking for quick and easy week night dinners i can whip out without too much work.
i have posted some of my favorite quick and easy dinners here before. if you are new or just need a refresher here are just a few....black bean zucchini and tomato quesadillasbell pepper and olive pastafarfalle with broccoli and fetablack bean tacos with feta and cabbage slaw
this pasta is definitely one of those quick and easy dishes. it really does come together with very little prep and takes only a bit longer than it takes you to cook the pasta. the zucchini matches up well with the lemon and parmesan cream sauce. the brightness from the lemon helps the cream sauce to not feel to heavy and the parmesan - well who doesn't love a good cheese sauce. a good sprinkling of black pepper helps to give it a nice bite.penne with zucchini in a lemon parmesan cream sauce
1 pound penne - cooked per instructions on package
1 1/2 pounds zucchini/summer squash - cut into 1" pieces
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 - 3 cloves garlic - finely minced
1/3 cup heavy cream
1 cup parmesan cheese - grated
2 tablespoons lemon juice
zest of 1 lemon
salt and pepper
Cook pasta per instructions on package. Reserve about 2 cups of the pasta water. Set aside.
In a large pan heat butter and oil over medium high heat. Add zucchini and saute until tender. Season with salt and pepper.
Reduce heat and add cream to pan. heat until cream warms. Do not let it boil. Add parmesan and mix to combine. You will need to add some of the reserved pasta water to help thin out the sauce. Add pasta to pan and toss to combine. Add lemon zest and lemon juice and toss again.
Plate and add a good helping of freshly ground black pepper. Serve immediately.
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