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Penne With Zucchini and Basil

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“Adapted from Madhur Jaffery's World Vegetarian. This makes a nice veggie lunch. Tuscan home cooking.”
1hr 20mins

Ingredients Nutrition


  1. Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
  2. Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
  3. Drain thoroughly and pat dry.
  4. Add oil to a large skillet over medium heat. Add in the onion and stir/saute for 5 minutes (don't let onion get brown).
  5. Add in the zucchini and stir/saute for another 5 minutes or until soft.
  6. Adjust seasoning with salt to taste.
  7. Add in stock; stir once or twice, then turn off the heat.
  8. Add in basil and mint leaves; toss to combine (leave in a warm spot).
  9. In a big pot, bring 4 quarts of water to a rolling boil.
  10. Add 1 1/2 tablespoons salt.
  11. Add in the penne and stir.
  12. Boil pasta until al dente; drain in a collander.
  13. Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.

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