I’m quite sure that I will remember the Summer of 2023 as the Summer of Zucchini. It seems that throughout my quest to eat at least a bit healthier, zucchini has popped up in more recipe ideas than I can count. Please, don’t take this as me complaining- I think it’s delicious! Which is why, I now present to you, Penne with Zucchini and Arugula inspired by Pina Bresciani.

The pesto adds a fresh pop of flavor alongside the warm, comforting goodness of cheese and pasta. It’s a light, yet comforting meal that is perfect for any Summer night.

Pesto Penne with Zucchini and Arugula

Ingredients

(Approx. 6 servings)

• 200 g Penne Pasta (I tried President’s Choice Gluten-Free Penne and it’s great)
• 1 Small-Medium Onion, chopped
• 3 cups Zucchini, sliced thinly into round pieces
• 3/4 cup (or more) Bocconcini Cheese Balls, sliced
• 1/2 cup Pesto (my favorite at the moment is De Cecco Pesto), add more as needed
• 1-3 Handful(s) Arugula
• Corn Niblets, fresh or canned
• 1-3 cups Baby Tomatoes, halved
• 1/4 cup grated Parmesan Cheese, plus more for garnish
• Dash of Salt and Pepper
• 2 Tbsps Olive Oil

Instructions

1. Bring a large pot of water to boil. 
2. As the water heats, sauté onion in olive oil until about halfway cooked (approx. 2 to 3 minutes). Add zucchini, season with salt and pepper and cook until tender- about 10 minutes. 
3. Add penne to boiling water. 
4. When pasta is al dente, drain pasta, reserving about 1/2 cup of pasta water. Add pasta to the pan with zucchini and onion.
5. Add the bocconcini and pesto.
6. Turn heat to medium and add about 1/4 cup of pasta water to make the sauce creamy. You can add more if needed. Adjust salt and pepper as needed.
7. Add parmesan cheese, corn and tomatoes; stir until combined. 
8. Add arugula and stir the ingredients well until excess liquid is absorbed.
9. Season with additional parmesan cheese and enjoy! 

Leftovers should be kept refrigerated, and will keep for 4-7 days. While it tastes delicious when reheated, it can also be eaten as a cold salad.

Related:

Herb and Zucchini Egg Bites Recipe

Ramsay Inspired Sausage Meat Bolognese

Parmesan Butternut Squash Sauce with Pasta