Whole Wheat Penne Pasta with Zucchini and Clams

Pasta dishes can be the ideal solution for planning a quick meal for any day of the week. The nutritional value of this meal is enhanced by using whole-wheat penne pasta, which gives you additional grams of fiber, and the freshness of zucchini which is rich in vitamin C and also contains useful amounts of folic acid, potassium and vitamin A. The clams that are included in this recipe are optional, based on your preference.

Serves 4

Ingredients

1 lb whole-wheat penne pasta

¼ cup extra-virgin olive oil

2 medium zucchini (8oz. each), cut in half lengthwise and sliced crosswise into ¼-inch-thick-half-moons

4 large garlic cloves, thinly sliced

2 tsp. finely grated lemon zest, plus strips for garnish

1 (6-ounce) can minced clams, with their juices (optional)

¼ cup freshly grated Parmigiano-Reggiano cheese

3 Tbs. coarsely chopped fresh basil

3 Tbs. coarsely chopped fresh flat-leaf parsley

Freshly ground black pepper

Salt to taste

Preparation

Bring a large pot of well-salted water to boil over high heat. Add the penne and cook according to the package directions until al dente.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown (about 3-4 minutes). Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, another 1-2 minutes. If using, add the canned clams and stir thoroughly. Bring to a simmer and then remove from the heat.

Stir in the lemon zest, and add salt and pepper to taste.

Reserve ½ cup of the pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture, along with the cheese, basil and parsley. Check the seasoning and add more salt and pepper to taste.

Toss to combine, adding some of the reserved pasta water if necessary to moisten the pasta and serve immediately, topped with lemon zest strips.