Positano’S Penne Contandino

This quick and flavorful pasta dish captures the essence of a summer evening in Positano. The penne rigate holds onto the savory olive oil sauce beautifully, while thinly sliced zucchini and onions soften to a tender sweetness. Fresh basil adds a bright, aromatic finish that cuts through the richness. It is a perfect weeknight meal that feels light yet satisfying. Ideal for those seeking a simple, plant-based Italian classic that comes together in under thirty minutes using pantry staples and fresh produce.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 202.2

Dietary: Vegan, Vegetarian

Description

This quick and flavorful pasta dish captures the essence of a summer evening in Positano. The penne rigate holds onto the savory olive oil sauce beautifully, while thinly sliced zucchini and onions soften to a tender sweetness. Fresh basil adds a bright, aromatic finish that cuts through the richness. It is a perfect weeknight meal that feels light yet satisfying. Ideal for those seeking a simple, plant-based Italian classic that comes together in under thirty minutes using pantry staples and fresh produce.

Ingredients

1 pound Penne rigate
1/3 cup Olive oil
2 md Zucchini, thinly sliced
1 md Onion, finely chopped
1/2 cup Finely chopped fresh basil

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the penne rigate according to package directions until al dente.
3
Reserve about half a cup of pasta water before draining.
4
Heat the olive oil in a large skillet over medium heat.
5
Add the finely chopped onion and cook until translucent and soft, about 5 minutes.
6
Add the thinly sliced zucchini to the skillet.
7
Cook the zucchini, stirring occasionally, until tender and lightly browned, about 8 minutes.
8
Add the drained pasta to the skillet with the vegetables.
9
Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce.
10
Remove from heat and stir in the finely chopped fresh basil.
11
Season with salt and freshly ground black pepper to taste.
12
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 202.2kcal

% Daily Value *
Total Fat 20.4g32%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 1.4g6%
Sugars 2.2g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, pasta, italian, zucchini, basil, onion, olive oil, penne, quick dinner, plant-based, mediterranean, summer recipe, easy cooking, gluten-free option, healthy meal, vegetable pasta, comfort food, family dinner, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/positanos-penne-contandino/