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Creamy Zucchini Penne with Toasted Almonds Recipe

Creamy Zucchini Penne with Toasted Almonds recipe


This is a pasta dish with creamy sauce and zucchini. It has cheese and almonds on top. You cook pasta and mix it with zucchini and sauce. It's creamy and has a lemon taste. It's good for dinner.


40 g Almonds
250 g Full-fat Greek Yogurt
50 g Pecorino Cheese
1 Tbsp Wholegrain Mustard
1 Lemon
20 g Fresh Basil
2 Medium Zucchinis
2 Garlic Cloves
1 Tsp Dried Basil
400 g Penne Pasta
2 Tbsp Extra Virgin Olive Oil
Black Pepper


Bring a large pot of salted water to a boil. Cook the penne pasta for 2 minutes less than the package instructions for al dente. Reserve a cup of pasta water before draining.
While the pasta cooks, heat a dry skillet over medium heat. Add the almonds and toast them for 3-4 minutes until golden and fragrant. Set aside.
In a bowl, combine the Greek yogurt, grated pecorino cheese (reserve some for garnish), wholegrain mustard, and the zest of the lemon. Season with salt and black pepper to taste. Mix well.
Cut the zucchinis in half lengthwise, then slice into 1cm half-moons. In a large frying pan, heat the olive oil over medium heat. Add the zucchini and cook for 10 minutes until softened and slightly browned.
Finely chop the garlic and fresh basil (reserving a few leaves for garnish). Add the garlic and dried basil to the zucchini and cook for another 2 minutes.
Reduce the heat to low and add the cooked penne to the zucchini in the frying pan. Pour in the Greek yogurt mixture and stir to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve the creamy zucchini penne in bowls. Garnish with the toasted almonds, extra pecorino cheese, and fresh basil leaves. Squeeze a little lemon juice over each serving if desired.

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