Ingredients:

  • 12 oz Penne Rigate
  • 1 tbsp Sea salt
  • 400g Zucchini, sliced into half-moons
  • 300g Cherry tomatoes, halved
  • 90g Fresh baby spinach
  • 3 tbsp Extra virgin olive oil
  • 4 cloves Garlic, thinly sliced
  • 0.5 tsp Crushed red pepper flakes
  • 10g Fresh basil leaves, chiffonade
  • 25g Freshly grated Parmesan cheese
  • 0.5 cup Reserved starchy pasta water
  • 1 pinch Black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Add the penne and cook for 8-9 minutes until al dente with a slight bite.
  2. Before draining the pasta, carefully scoop out and reserve 1/2 cup of the cloudy, starchy pasta water.
  3. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add zucchini in a single layer and sear without stirring for 2-3 minutes until golden brown to prevent sogginess.
  4. Add the sliced garlic, red pepper flakes, and halved cherry tomatoes to the skillet. Sauté for 3 minutes until the tomatoes begin to burst and release their juices.
  5. Add the cooked pasta, fresh spinach, and the reserved pasta water to the skillet. Toss vigorously for 1-2 minutes over medium heat until the spinach wilts and the water emulsifies with the oil into a silky glaze.
  6. Remove from heat. Fold in the remaining 1 tablespoon of olive oil, fresh basil, and grated Parmesan cheese. Season with black pepper and serve immediately.