Zucchini & Thyme Penne with Parmesan
Race the Clock
Three Farm Daughters
Meet one of the best pasta recipes for year-round versatility, perfect for lively summertime feasts and winter comfort alike. Sautéed zucchinis combine with woodsy thyme and savory parmesan, melting into a nutty yet slightly-sweet dish that’s earthy, bold, and absolutely delicious.
A spike of chili and aromatic black pepper cuts through the richness, creating a truly surprising and delightful flavor combo that’s even more delicious than the sum of its parts!
1 box Three Farm Daughters Penne
1.5 lbs small Zucchinis, diced
5 tbsp Olive Oil
3 Shallots, finely chopped
4 cloves Garlic, crushed
2 tbsp fresh Thyme leaves, stripped from their stalks
Pinch of Chili Flakes
1 tbsp Butter
½ cup Parmesan, shredded
½ cup flat-leaf Parsley
¼ tsp freshly cracked Black Pepper
Bring a large pot of salted water to the boil, and heat a heavy-based frypan over medium heat.
Heat the olive oil in the frypan and sauté shallots for 5 minutes until translucent. Tumble the diced zucchini, thyme leaves, chili and garlic into the pan. Sauté until zucchinis are softened, around 15 minutes. Season to taste.
While the zucchini cooks, boil the pasta according to package directions. Drain pasta and return to the pot, saving 1 cup of the starchy pasta cooking water.
Roughly chop the parsley leaves and toss through the cooked penne with the butter and sautéed zucchini. Check the seasoning, adding some spoonfuls of the reserved pasta cooking water to create a luscious and velvety sauce.
Serve topped with plenty of cracked black pepper and parmesan.