Ingredients:

  • 12 oz Penne Rigate
  • 2 tbsp Sea salt
  • 2 medium Zucchini, sliced into 1/4 inch half-moons
  • 2 cups Cherry tomatoes
  • 4 cloves Garlic, thinly shaved
  • 3 tbsp Extra virgin olive oil
  • 0.5 tsp Red pepper flakes
  • 0.5 cup Fresh basil leaves, torn
  • 0.25 cup Grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Lemon zest
  • 0.5 tsp Freshly cracked black pepper

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Cook the penne for 8-10 minutes until al dente with a firm bite. Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add zucchini in a single layer and sear undisturbed for 3-4 minutes until browned. Toss and cook for 1 additional minute, then remove zucchini from the pan and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil and the whole cherry tomatoes. Cook over high heat, shaking the pan occasionally, for about 5 minutes until the skins blister and burst.
  4. Add the shaved garlic and red pepper flakes to the tomatoes, stirring for 30 seconds until fragrant.
  5. Add the cooked pasta, the seared zucchini, and half of the reserved pasta water to the skillet. Toss vigorously over medium heat, adding more pasta water as needed to create a silken sauce that coats the noodles.
  6. Remove from heat. Stir in the fresh basil, lemon juice, lemon zest, Parmesan cheese, and black pepper. Serve immediately.