Organic Whole Wheat Pennucce with Zucchini


  • ½ cup unsalted butter, softened
  • 6 small zucchini, sliced into 1/4 inch rounds
  • 1 shallot, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • Sea salt and freshly ground pepper
  • ¾ cup freshly grated Parmesan Cheese


Time: 45 minutes
  • Bring a large pot of water to boil. Add 1 tablespoon of coarse sea salt.
  • In a medium skillet, melt ¼ cup of the butter over medium heat.
  • Add the zucchini and sauté.
  • After 2 minutes, add the shallot. Stir occasionally, until tender-crisp, about 5 minutes.
  • Sprinkle on the thyme and season with salt and pepper.
  • Meanwhile, add the pasta to salted boiling water. Give it a stir. Cook to package directions. Drain the pasta not too well and arrange it on a warm platter.
  • Pour the zucchini mixture over the pasta.
  • Add the remaining ¼ cup butter and the Parmesan cheese. Toss well.
Copyright © 2024 De Medici Imports. All rights reserved.