WEEKDAYS 1e|12c|p

Whole Wheat Penne with Summer Squash and Arugula

Mario Batali
|
Servings: 4
|
easy
|
30 to 45 min

Mario's whole wheat pasta dish is on point!


  • Ingredients
  • step-by-step directions
Ingredients
Whole Wheat Penne with Summer Squash and Arugula
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic (thinly sliced)
  • 3 medium summer squash (rinsed, cut into half-moon slices)
  • 1 pound whole wheat penne pasta
  • 2 cups arugula (roughly chopped)
  • Parmigiano Reggiano (grated, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large saute pan over medium high-heat, warm the olive oil and add the garlic. Saute until softened and fragrant, about 2-3 minutes. Add the summer squash and season with salt. Cook until tender and beginning to break down, about 8 - 10 minutes. Season with salt and pepper to taste.
  • Drop the penne into the boiling pot of water and cook 2 minutes less than the package instructions. Remove pasta, along with 1/4 cup of pasta water to the saute pan and toss to combine. Add arugula and toss.
  • Serve warm, topped with some freshly grated Parmigiano Reggiano.

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