Here’s the recipe that I mentioned in the other zucchini post…
Whole Grain Penne with Zucchini
Yield: 4 servings
- 2 cups of uncooked whole grain penne
- 3 tbsp extra virgin olive oil
- ½ red onion, chopped
- ½ medium zucchini, chopped
- 3 cloves fresh garlic, minced (my family really LOVES garlic!)
- kosher salt and freshly ground pepper, to taste
- freshly grated Parmesan cheese to sprinkle on top (if desired)
- Prepare the penne according to the directions on the package.
- Heat the olive oil in a large fry pan over a medium heat. Add the onion, zucchini and garlic to the pan. Stirring occasionally, cook everything until the zucchini is tender (approximately 5 minutes). Add the salt and pepper to taste.
- Combine the drained penne with the zucchini mixture from the fry pan in a large bowl. Toss everything together to combine. Then, serve.
-I cut my zucchini up relatively small, so that the kids can easily eat it.
-I sprinkled freshly grated Parmesan over the pasta/veggie mixture after I had combined everything. (I also put some of the grated Parmesan on the dining room table at dinner time. My 4 year old Sean is more excited about trying new things when he gets to “sprinkle” something on top himself…)
-I served the pasta with grilled chicken. My 7 year old Michael mixed his chopped up grilled chicken with the pasta on his plate and declared that it tasted better that way. I took note and served the leftovers that way the next day for lunch. *This pasta/veggie/chicken combination is equally good served warm or at room temperature, so this dish will be added to my “school lunch arsenal”!*