Penne Pasta with Zucchini and Tomatoes

Zucchini penne pasta is a vegetarian dinner option perfect for fresh summer squash. It's tangy and perfect for hot summer days when you want to eat a lighter meal.



– 16 ounces Penne noodles – ½ cup Reserved pasta water – 4 Tablespoons Butter  – 1 Tablespoon Olive oil – 4 teaspoons Garlic, minced – 1 teaspoon Salt  – ½ teaspoon Black pepper – 2 large Zucchini, chopped – 1 cup Cherry tomatoes, halved  – 1 Tablespoon Lemon juice – ½ cup Shredded Parmesan cheese

– Bring a pot of water to a boil and add in your penne pasta.



– Cook as directed on the product packaging until al dente.

– While the pasta is cooking, prepare the zucchini mixture.

– Wash your zucchini and slice in half. Remove the ends.

– Chop each zucchini half into 1/4 inch thick slices. Set aside for now.

– In a large pan, add your olive oil, butter, and minced garlic.

– Sautee together until the butter has melted and the garlic is fragrant.

– Add in the zucchini, salt, and pepper. Cook for about 8 minutes until softened.

– Add in halved cherry tomatoes during the final minute or two of the zucchini cooking.

– Cook for the remaining time and allow the cherry tomatoes to soften.

– Reserve 1/2 cup of pasta water before draining the pasta into a colander. Add drained pasta to the pan with the zucchini and tomatoes.

– Add in the lemon juice and water. Mix well to combine.

– Add in the shredded parmesan cheese.

– Mix well until the pasta is evenly coated.

Serve and Enjoy!

Serve and Enjoy!