This easy and simple penne pasta recipe came about last summer when I had an abundance of zucchini from my garden. I gave some zucchini to my neighbors and family. They really enjoyed cooking and eating fresh vegetables. I used it in my salads and baked bread with it. I was craving pasta so I thought of using it in a pasta dish. Then I made this dish and pasta primavera. I love making pasta this way because it’s a whole meal in a plate. The best part is it cooks in fifteen minutes!
I enjoy the traditional pasta dishes with red sauce but sometimes I like to change it up. Adding fresh vegetables adds a pack of nutrients to the dish. Zucchini contains vitamins, magnesium, folate, potassium, omega-3 fatty acids, calcium and protein. When choosing zucchini, pick the ones that are 4-6 inches inches in length. As they get bigger, they get tougher and the flavor is not as sweet. Shrimp is also a good source of protein.
The succulent shrimp and fresh zucchini here combines well with the light white sauce. For the white sauce, I added half and half for a creamy flavor. When I mix it with the parmiggiano reggiano and beaten eggs it’s almost like carbonara which I really enjoy. Try to get the real parmiggiano reggiano from Italy. They are readily available now at supermarkets where they sell for about $6 a wedge. I think that is a reasonable price. I promise you will find that it taste better!
Try this penne pasta recipe for a quick week night dinner. It’s easy and simple to make and nutritious. Sometimes I substitute fettuccine or linguine for the pasta here. You can even use spaghetti if you like. Enjoy it with a glass of your favorite dry white wine!
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