Penne and Zucchini with Tomatoes, Basil, and Pine Nuts (From The Complete Plant Based Cookbook by America’s Test Kitchen--Title in Cookbook Farfalle and Summer Squash with Tomatoes, Basil, and Pine Nuts)

I know we all enjoy pasta. I was looking for a pasta recipe when I came across this farfalle one. It sounded delicious and reminded me of summer. I feel like there is nothing more summery than zucchini, tomatoes, and fresh basil. Making this type of dish in January felt weird, but it felt really nice to remind myself that summer will be on its way soon enough.

This dish was super easy to make. I started by salting zucchini and letting it rest in a strainer for a half hour. While that was straining, I prepped everything else. I minced the garlic, measured out the red pepper flakes, halved cherry tomatoes, chopped basil, and toasted pine nuts. I also started preparing the water for the pasta. Once it was time, I patted dry the zucchini and sauteed it in hot oil on the stove in a non-stick pan until it began to char. I did this in batches until all the zucchini was cooked (putting the cooked zucchini on a side plate each time). I emptied the skillet and I added in some oil with garlic and red pepper. As soon as it became fragrant, I added in the zucchini for about a minute. I drained my cooked pasta and returned it to the pot. I added the zucchini mixture, tomatoes, basil, pine nuts, oil, and balsamic vinegar to the pasta. I adjusted the seasoning and checked the consistency (add pasta water if need be).

I was so happy with the result! The pasta dish was easy and was filling! I loved the combination of flavors! Everything about this dish works really well together and I highly recommend making it!

Taste: 10/10

Notes for next time: I loved this recipe!