Penne with Fried Zucchini, Sun Golds, and Arugula
Penne with Fried Zucchini, Sun Golds, and Arugula takes around 30 minutes from beginning to end. This recipe serves 3. This main course has 616 calories, 25g of protein, and 28g of fat per serving. For $2.58 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. If you have zucchini, cherry tomatoes, penne, and a few other ingredients on hand, you can make it. 81 person found this recipe to be scrumptious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is awesome. Users who liked this recipe also liked Penne with Sun-Dried Tomatoes and Arugula, Penne With Lobster, Corn, Zucchini, And Arugula, and Fried Zucchini Blossoms with Grilled Vegetable Panzanellan and Baby Arugula Salad.
Servings: 3
Ingredients:
2 handfuls arugula, roughly chopped
8 ounces Sun Gold tomatoes or cherry tomatoes, halved
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Parmesan cheese
1/2 pounds penne
1/4 teaspoon red pepper flakes
1 1/2 pounds zucchini, thinly sliced
Equipment:
frying pan
pot
colander
wooden spoon
Cooking instruction summary:
Procedures 1 Bring a large pot of salted water to a boil over high heat. Meanwhile, heat olive oil in a 12-inch cast-iron skillet over medium heat until shimmering. Add the zucchini slices and toss them to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until very soft and starting to brown, 15 to 20 minutes. Stir more often at the end to prevent the zucchini from burning. 2 Halfway through cooking the zucchini, add the penne to the boiling water. Cook for five minutes, and then add the arugula. Cook until the pasta is al dente, four to five more minutes longer. When done, set aside a quarter cup of the pasta water, and then drain pasta and arugula in a colander. 3 Use a wooden spoon and move the zucchini to the side of the skillet. Add garlic and red pepper flakes, stir well, and cook until fragrant, about 15 seconds. Add tomatoes, and stir in zucchini slices. Cook until tomatoes are soft, but haven't collapsed, about a minute. Season with salt and pepper. Add the pasta and arugula to the skillet, along with the pasta water. Cook, stirring often, until the liquid has reduced, and the pasta is coated in sauce. 4 Taste for salt and pepper, and adjust if necessary. Divide the pasta mixture between four plates. Sprinkle with grated Parmesan and serve.
Step by step:
1. Bring a large pot of salted water to a boil over high heat. Meanwhile, heat olive oil in a 12-inch cast-iron skillet over medium heat until shimmering.
2. Add the zucchini slices and toss them to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until very soft and starting to brown, 15 to 20 minutes. Stir more often at the end to prevent the zucchini from burning.
3. Halfway through cooking the zucchini, add the penne to the boiling water. Cook for five minutes, and then add the arugula. Cook until the pasta is al dente, four to five more minutes longer. When done, set aside a quarter cup of the pasta water, and then drain pasta and arugula in a colander.
4. Use a wooden spoon and move the zucchini to the side of the skillet.
5. Add garlic and red pepper flakes, stir well, and cook until fragrant, about 15 seconds.
6. Add tomatoes, and stir in zucchini slices. Cook until tomatoes are soft, but haven't collapsed, about a minute. Season with salt and pepper.
7. Add the pasta and arugula to the skillet, along with the pasta water. Cook, stirring often, until the liquid has reduced, and the pasta is coated in sauce.
8. Taste for salt and pepper, and adjust if necessary. Divide the pasta mixture between four plates. Sprinkle with grated Parmesan and serve.
Nutrition Information:
covered percent of daily need
