So, I’m not a huge fan of zucchini. There’s something about its vibrant color that makes you think you’re biting into a veggie that’s packed full of flavor. It’s actually the same way I feel about eggplant. However, the Whole Foods by my work had the most beautiful zucchini arrangement last week and I couldn’t help but buy one and hope that I that I find a yummy recipe to put it in. Turns out, I did.
I introduce to you, Summer Skillet Pasta. I took this recipe from one on of my favorite blogs, Iowa Girl Eats. Her recipe calls for chicken sausage, but since I am a vegetarian, I decided not to use that ingredient (obvi). I know that there is some yummy vegetarian sausage at every grocery store, and I’m going to be honest with you – I was too lazy to get it. In my opinion, omitting that spicy sausage flavor didn’t take away from the dish at all.
This skillet took about 20 minutes to make, so it was perfect. (Did I mention how lazy I was feeling that day?)
Summer Skillet Pasta:
8 oz penne, dry (or any pasta)
1/2lb spicy chicken sausage
2 Tablespoons extra virgin olive oil
4 garlic cloves, sliced
1/2 shallot, sliced
1 zucchini, halved and sliced
salt & pepper
10oz cherry tomatoes
Romano or parmesan cheese, if desired
1. Heat the skillet over medium and add extra virgin olive oil to the skillet. Add garlic slices and shallots and cook until they start to turn golden brown, about 1 minute. Add zucchini, season with salt and pepper, then saute until tender, about 4-5 minutes. Add cherry tomatoes then place a lid on top of the skillet and allow tomatoes to get hot and tender, about 3 minutes, stirring once or twice.
2. Meanwhile, cook penne in a large pot of salted boiling water. Reserve 1/2 cup pasta cooking water before draining.
3.. Add some of the pasta cooking water to create a sauce and make sure pasta isn’t sticking together Serve topped with torn fresh basil, and grated Romano or Parmesan cheese, if desired.