¾ pound whole wheat penne pasta
¼ cup olive oil
4 large cloves garlic, thinly sliced
2 medium zucchini (8 ounces each), sliced into 1/4 -inch thick half moons
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat leaf parsley leaves
¼ cup freshly grated Parmesan cheese (3/4 ounce)

Bring a large pot of water to a boil Add the penne and cook until al dente according to the directions on the package.

Meanwhile, add the oil and garlic to a large skillet and cook over a medium-low heat, stirring often, until the garlic is lightly golden brown, about 6 minutes; be careful not to let the garlic burn. Add the zucchini, cover and cook, stirring occasionally, until the zucchini is tender, about 6 minutes. Remove from the heat. Stir in the lemon juice, zest, salt and pepper.

Drain the pasta and return it to the pasta pot. Add the zucchini mixture to the pasta along with the herbs and the parmesan cheese. Toss to combine.

Makes 4 servings
Serving size 2 ¼ cups

Per Serving:
Calories 490; Total Fat 17.5 g; (Sat Fat 3 g, Mono Fat 10.5 g, Poly Fat 1.5 g) ; Protein 14 g; Carb 70 g; Fiber 9 g; Cholesterol 5 mg; Sodium 550 mg

Excellent source of: Protein, Fiber, Vitamin C, Vitamin K

Good source of: Vitamin A, Riboflavin, Vitamin B6, Calcium, Iron, Manganese, Molybdenum, Potassium

Copyright 2009 Ellie Krieger All Rights reserved