Pasta al Limone🍖 Main

IngredientsCopy

For the Pasta & Vegetables

• penne pasta
• 1 lemon, zested and quartered
• 2 zucchini, trimmed and quartered
• 4 cloves garlic, peeled and thinly sliced
• parsley, finely chopped

For the Protein

• chicken

For the Sauce

• cream sauce base
• 1/4 cup reserved pasta cooking water

Pantry Ingredients

• kosher salt
• olive oil
• cooking oil
• 2 tbsp butter
• black pepper
• Parmesan cheese, grated

Instructions

Prep

1. Bring a large pot of salted water to a boil. Wash and dry produce.
2. Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Zest and quarter lemon. Finely chop parsley.

Toast Garlic

1. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, about 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color.
2. Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.

Cook Pasta & Zucchini

1. Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, 9–11 minutes.
2. Reserve 1 cup pasta cooking water, then drain and set aside.
3. While pasta cooks, heat a drizzle of oil in the same pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5–6 minutes. Season with salt and pepper. Transfer to a plate.

Cook Chicken

1. While zucchini cooks, open package of chicken and drain off any excess liquid; season with salt and pepper.
2. Once zucchini is done, heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4–6 minutes. Reduce heat to medium.

Make Sauce

1. Stir in cream sauce base, 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2–3 minutes. TIP: If sauce seems too thick, stir in another splash or two of pasta cooking water.

Finish & Serve

1. Add drained penne, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest (use all the zest if desired), and 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Toss to combine. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
2. Divide pasta between bowls. Top with remaining Parmesan and remaining parsley. Serve with remaining lemon wedges on the side.