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🍽️ Penne with Zucchini and Cheese Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• Salt
• 1 Zucchini
• 2 Garlic cloves
• 3 tbsp Olive oil
• 100 ml Vegetable broth
• 150 g Mascarpone
• 1 tbsp freshly chopped peppermint
• 1 pinch Lemon zest
• Pepper (from the mill)
• freshly grated cheese for sprinkling (e.g. Pecorino)
• Peppermint (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add salt and the penne to the boiling water.
3. 3. Cook the pasta al dente (firm to the bite) according to package instructions.
4. 4. Rinse the zucchini under running water.
5. 5. Cut the zucchini into small cubes or grate it finely.
6. 6. Peel the garlic cloves and chop them finely.
7. 7. Heat oil in a large pan.
8. 8. Sauté the garlic briefly in the hot oil.
9. 9. Add the zucchini to the pan.
10. 10. Cook the zucchini for 2 to 3 minutes.
11. 11. Deglaze the pan with the broth.
12. 12. Stir the mascarpone into the sauce.
13. 13. Add the chopped peppermint.
14. 14. Grate the lemon zest directly into the pan.
15. 15. Season the sauce with salt and pepper.
16. 16. Drain the cooked pasta in a colander.
17. 17. Gently fold the pasta into the cheese sauce.
18. 18. Divide the pasta among the plates.
19. 19. Sprinkle cheese over the servings.
20. 20. Garnish the dishes with mint.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 38 g · Carbs: 68 g