Penne with Zucchini Pistou

12 45 411
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Penne with Zucchini Pistou
Health Highlights


1 cup Basil, fresh (packed leaves)
1/2 tsp Black pepper
4 tsp Extra virgin olive oil (divided)
4 clove(s) Garlic (chopped)
1/4 cup Heavy whipping cream, 38% M.F.
1 3/4 tsp Kosher salt (divided)
1/2 cup Parmesan cheese, shredded (divided)
227 gm Pasta, Penne, dry
2 tbsp Pine nuts, dried (toasted)
2 cup chopped Sweet onion
24 cup Water
2 1/2 cup slices Zucchini


Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Nutrition Facts

Per Portion

Calories 411
Calories from fat 148
Calories from saturated fat 54
Total Fat 16.4 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.7 g
Cholesterol 23.9 mg
Sodium 1337 mg
Potassium 389 mg
Total Carbohydrate 57 g
Dietary Fiber 2.0 g
Sugars 7.4 g
Protein 10.4 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.1
Milk Alternative 0.2
Vegetables 2.1

Energy sources


Meal Type(s)