Penne And Zucchini With Lime And Herbs

Why is 6 afraid of 7?

Because 7, 8, 9.


At least the pasta won’t make you roll your eyes. I love the addition of the pistachio nuts. Cheese and crunch. Very good.

Penne And Zucchini With Lime And Herbs


1 pound penne rigate pasta or ziti
2 firm zucchini
About 3 tablespoons extra-virgin olive oil
1 Fresno or jalapeño chili pepper, finely chopped
4 cloves garlic, finely chopped
Juice of 2 limes
2 tablespoons butter
1/2 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup fresh basil, chopped
1 cup grated Pecorino-Romano cheese, divided
1/2 cup pistachios, finely chopped and toasted


1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water.

2. While the pasta is cooking, halve the zucchini lengthwise and scrape out the seeds. Thinly slice into 1/4-inch-by-2-inch strips.

3. In a large skillet, heat the oil over medium-high heat. Stir in the chili pepper and garlic. Cook for one minute. Add the zucchini, season with salt and pepper and cook until tender, 8-10 minutes.

4. Add the lime juice to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, basil, most of the cheese and the reserved starchy cooking water. Toss for 1-2 minutes. Top with more cheese and the pistachios.

Serves 4

Recipe from Rachel Ray

Apollo Run was one of the bands that played the Nor’Easter Festival. My son and I went to lunch during their set so we missed them. I bet they were good based on songs I have heard.
Apollo Run-City Lights

I love the very ending of this video (set to Charlie Sheen’s ramblings). You know it must have taken everything in them not to burst out laughing.

Check out Apollo Run on the band’s Website. Their 2nd EP is not out.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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