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!
