Penne with Sauteed Zuchini and Cherry Tomatoes - Recipe by Laura Vitale - Episode 124

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for sautéing.

Cut four small zucchinis into big pieces, ensuring they maintain their texture when sautéed.

Fill a large pot with water, add a generous sprinkling of salt, and bring it to a boil.

Preheat a large nonstick skillet over medium-high heat with about a tablespoon of olive oil.

Add minced garlic to the cold oil and turn on the heat to infuse the oil with garlic flavor.

Once the garlic is sizzling and fragrant, add the zucchini to the skillet and season with salt and pepper.

Cook the zucchini for about 7-8 minutes, stirring occasionally to get some color.

Drain the pasta after cooking it for about 10 minutes, reserving a ladle full of the cooking water.

Add halved cherry tomatoes to the skillet with the zucchini and stir, cooking for about 1-2 minutes until they release their juices.

Add a bit of the reserved pasta water to the skillet to form a sauce.

Stir in a tablespoon of butter to create a rich and creamy sauce.

Add the drained pasta to the skillet and mix everything together.

Turn off the heat and stir in shredded parmesan cheese and freshly torn basil leaves.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens