Penne with Zucchini in a Lemon Parmesan Cream Sauce

Ingredients:

• 1 lb penne - cooked per instructions on package
  
• 1 1/2 lbs zucchini/summer squash - cut into 1" pieces
  
• 1 Tbsp unsalted butter
  
• 1 Tbsp extra virgin olive oil
  
• 2 - 3 cloves garlic - finely minced
  
• 1/3 C heavy cream
  
• 1 C Parmesan cheese - grated
  
• 2 Tbsp lemon juice
  
• Zest of 1 lemon
  
• Salt and pepper

Directions:

• Cook pasta per instructions on package. Reserve about 2 cups of the pasta water. Set aside
• In a large pan heat butter and oil over medium high heat. Add zucchini and garlic and saute until tender. Season with salt and pepper.
• Reduce heat and add cream to pan. heat until cream warms. Do not let it boil. Add Parmesan and mix to combine. You will need to add some of the reserved pasta water to help thin out the sauce. Add pasta to pan and toss to combine. Add lemon zest and lemon juice and toss again.
• Plate and add a good helping of freshly ground black pepper. Serve immediately.
  

Author: Pickycook.com

Nutritional Facts:

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