Years ago some friends invited us over for dinner. They had both served missions in Italy and knew a thing or two about pasta dishes. They whipped this dish up in no time at all and left us in awe at how tasty such a simple dish could be. It’s been a favorite to throw together on summer days when we have zucchini growing out of our ears and it’s too hot to slave over a stove. Or just anytime I’m in the mood for something simple and light, this hits the spot.
3 zucchini and/or yellow crookneck squash, cut into ¼ in. slices
2 Tbs olive oil
2 garlic cloves, minced
1 cup chicken broth
6-8 basil leaves, chopped
Salt and pepper, to taste
½ c shredded parmesan (plus more to garnish)
1 lb penne pasta (whole wheat or white)
Cook pasta according to package directions, drain then set aside. Meanwhile, heat olive oil in skillet over med-high heat, add zucchini and cook until just starting to brown. Add garlic and cook an additional minute. Add chicken broth, basil (reserve some to garnish) and pasta and cook until most of the liquid is absorbed. Stir in parmesan cheese and season with salt and pepper. Remove from heat and serve warm, garnish individual servings with parmesan and chopped basil.
Source| Tiffany Munns