Can’t take credit for this one, but it was quite delicious! This recipe comes from the most recent Everyday with Rachael Ray issue that currently adorns our coffee table. Enjoy!

Ingredients

1 lb. penne rigate pasta

2 firm zucchini

about 3 tablespoons EVOO

1 fresno chile pepper, finely chopped (I could not find this so I bought some other pepper)

4 cloves garlic, finely chopped

2 limes, juiced

2 tablespoons butter

1/2 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped fresh tarragon or 1/2 cup chopped fresh basil

1 cup grated pecorino-romano cheese

1/2 cup finely chopped pistachio nuts, toasted, for garnish

Directions

1. Boil a large pot of water (add a bit of salt and EVOO); add pasta and cook until al dente. Drain the pasta, and reserve a cup of cooking water.

2. Halve zucchini lengthwise and scrape out sees; sliced into 1/4-inch strips, about 2 inches long each.

3. In a large skilled, heat EVOO over medium-high heat. Stir in the chile and garlic fora  minnute. Add the succhini, season with salt and pepper, and cook until tender (about 8-10 minutes).

4. Add the lime juice to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, tarragon (or basil), a handful of cheese and the reserved pasta cooking water. Toss for about 1-2 minutes. Top with cheese and pistatchios, and enjoy!