Zucchini Absorption Pasta

• ¼ cups Toasted Pine Nutspine-nut
• 4 teaspoons Extra Virgin Olive Oilextra-virgin-olive-oil
• 6 cloves Garlic, Mincedgarlic
• 1 pound Penne Pasta
• 6 cups Chicken Stockchicken-stock
• 4 whole Small Zucchini, Cut Into Thin Stickszucchini
• 2 teaspoons Salt And Pepper, Or To Tastesalt
• ½ cups Grated Parmesanparmesan

1. 01Toast the pine nuts in a dry pan. Set aside. Heat the oil in a very large pan or Dutch oven. Add the garlic and cook until fragrant. Then add the pasta and stir continuously for 2 minutes. Add just enough stock to cover the pasta and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time. Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper. Taste the pasta; if it isn’t quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Toss pasta with the pine nuts and parmesan.

Sign in and stock your pantry to see what you have for this recipe.