Penne with Zucchini & Oregano
Make a heartier dish with the addition of spicy sausage, or strips of chicken breast. Bring up the spicy-heat level with 1/8 teaspoon crushed red pepper flakes.
Cooking Instructions:
- 12-ounce box Lundberg Penne Brown Rice Pasta, cooked al dente and drizzled with olive oil, and kept warm
- 1-2 tablespoons olive oil
- 3 large zucchini, cut lengthwise, and then thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons fresh oregano minces
- 1/2 cup grated Romano or Parmesan cheese, plus more for garnish
Heat olive oil in a large skillet over medium-high heat. Add zucchini and sauté until tender and browned. Stir in garlic and oregano and remove from heat. Add 1/2 cup Romano to warm pasta, and toss gently until cheese is melted. Add zucchini mixture to Penne; garnish with additional grated Romano. Serve with freshly ground pepper. Serves 4.