Zucchini And Parmesan Penne Dinner Recipe

About this recipe

A creamy and satisfying pasta dish featuring zucchini, Parmesan cheese, and a rich egg yolk sauce. Perfect for a quick and comforting dinner.

Ingredients

• 2 x 400 g Disano Penne Pasta
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 ltr Bertolli Extra Virgin Olive Oil
• 10 g Fresh Thyme
• 250 g Small-Purple Brinjal (Baingan)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Everest White Pepper

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook 500 g penne pasta according to package instructions until al dente, then drain, reserving a mugful of pasta water.
2. 2. While the pasta cooks, slice 6 medium brinjal into half moons about 1/4-inch thick. Set aside.
3. 3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced brinjal and sauté until tender and slightly golden, about 5-7 minutes. Season with a pinch of salt and 5-6 sprigs of fresh thyme leaves.
4. 4. Set the cooked brinjal aside, leaving any remaining oil in the skillet.
5. 5. In a bowl, whisk together 100 g Greek yogurt, and white pepper. Add a splash of reserved pasta water to loosen the mixture into a sauce.
6. 6. Return the drained pasta to the pot. Pour the Greek yogurt mixture over the pasta, along with the cooked brinjal. Toss everything together over low heat, adding more pasta water as needed to achieve a creamy texture.
7. 7. Serve immediately, garnished with the remaining 50 g of grated Parmesan cheese.