Penne and Zucchini with Lime and Herbs

Penne and Zucchini with Lime and Herbs
  • 4Servings


  • Salt and pepper
  • 1 pound penne rigate pasta
  • 2 firm zucchini
  • About 3 tbsp. EVOO
  • 1 fresno chile pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 limes, juiced
  • 2 tablespoons butter
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh tarragon or 1/2 cup chopped fresh basil
  • 1 cup grated pecorino-romano cheese
  • 1/2 cup finely chopped pistachio nuts, toasted


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, halve the zucchini lengthwise and scrape out the seeds. Thinly slice into 1/4-inch-by- 2-inch strips--think fat matchsticks.

In a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Stir in the chile and garlic for a minute. Add the zucchini, season with salt and pepper and cook until tender, 8 to 10 minutes.

Add the lime juice to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, tarragon (or basil), a handful of cheese and the reserved pasta cooking water. Toss for 1 to 2 minutes. Top with more cheese and the pistachios.