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Penne Pasta with Campagnola Sauce
This penne pasta recipe with Campagnola sauce is a fresh recipe for your summer. This particular sauce is delicious!
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Course:
Pasta
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Calories:
2829
kcal
Author:
Guido Pedrelli
Ingredients
▢
4
large zucchini
diced into 1/4-inch pieces
▢
1
lb
dried penne pasta
▢
4
large garlic cloves
minced
▢
1
large tomato
peeled and chopped
▢
1/2
cup
fresh basil leaves
▢
1/4
cup
extra-virgin olive oil
▢
1/2
cup
dry white wine
(preferably pinot grigio)
▢
3/4
cup
water
▢
1
tsp
salt
▢
1/2
tsp
freshly ground black pepper
▢
1
cup
Parmigiano-Reggiano,
freshly grated
Instructions
▢
In a large skillet over medium heat, add the olive oil and sauté the garlic until fragrant.
▢
Add the zucchini and stir, then add salt and pepper and cook for 3 minutes.
▢
Add the wine, stir, and cook until the wine evaporates.
▢
Stir in the chopped tomato.
▢
Add water and basil. Cover, turn heat to low, and cook for 20 minutes or until zucchini is tender.
▢
Turn the heat off, add the Parmigiano-Reggiano, and stir to incorporate. Set aside.
▢
In a large pot, bring 4 quarts of salted water to a boil.
▢
Add the pasta and cook for 8 minutes, stirring occasionally.
▢
Drain and transfer to the skillet with the zucchini. Turn the heat back on and stir to incorporate. Sauté for an additional 3 minutes.
▢
Serve hot!
Calories:
2829
kcal
|
Carbohydrates:
379
g
|
Protein:
106
g
|
Fat:
89
g
|
Saturated Fat:
25
g
|
Cholesterol:
68
mg
|
Sodium:
4042
mg
|
Potassium:
3609
mg
|
Fiber:
24
g
|
Sugar:
37
g
|
Vitamin A:
4005
IU
|
Vitamin C:
163.1
mg
|
Calcium:
1471
mg
|
Iron:
11.2
mg
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