Pasta with Zucchini Rounds

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A wonderfully fresh pasta toss that can be made year-round. Coarsely grating the Parmigiano creates lovely melting bits in the finished dish.

Tags: Intermediate, One Hour, Entrées, Side Dishes, Vegetables, Cheese, Pasta & Noodles, Beans, Fry, Stewing, President's Choice Blue Menu, High Fibre
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 30  minutes
Total: 45  minutes

Additional Information


3 tbsp (45 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
225 g PC Blue Menu 100% Whole Grain Whole Wheat Penne Rigate
2 zucchini (about 12 oz/375 g), sliced crosswise in 1/8-inch (3 mm) thick rounds
1/4 tsp (1 mL) each salt & freshly ground black pepper
1/2 cup (125 mL) coarsely grated Parmigiano-Reggiano cheese


  1. In large nonstick frying pan, heat oil over medium-high heat. In batches, cook zucchini for 2 to 3 minutes per side or until golden. Transfer zucchini to large serving bowl. Sprinkle with salt and pepper. Cover bowl with foil to hold warm.
  2. In large saucepan of boiling, salted water, cook penne for 14 to 16 minutes or until tender but firm. Drain. Place in bowl with zucchini; toss. Sprinkle with cheese; toss. Serve immediately.

Nutritional Information

Per 1-1/2 cup (375 mL) serving (230 g)
Calories 370 Cal
Fat 15 g
Sodium 570 mg
Carbohydrate 37 g
Fibre 13 g
Protein 21 g
Very High in Fibre