Penne with
Zucchini
By Ananda Lila devi dasi
• 2 C pasta (penne rigate)
• 1 Tbsp olive oil
• ¼ Tsp yellow asafetida powder
• 3 zucchinis, cut in 2-inch lengths
• ¼ Tsp ground black pepper
• 1Tsp salt
• 1 Tsp dried basil
• ½ C chopped fresh mint leaves
• 1 Tbsp fresh lemon juice
• ½ C grated mozzarella cheese
Preparation
1. Cook the pasta in water according to the directions given in the packet.
Drain the pasta and keep aside.
2. Heat oil in a pan over moderate heat. Sprinkle the asafetida; add the
zucchinis and saute until cooked but it doesn’t loose its shape. Add the
pasta, salt and pepper. Cook for 5 more minutes. Add basil, mint and lemon
juice. Transfer to a platter. Sprinkle cheese on top and serve immediately.
Serves
4
