Zucchini Pistou Pasta from Closet Cooking
(makes 4 servings)

1 tablespoon olive oil
2 1/2 cups zucchini (cut roughly penne shaped)
1 cup basil (packed)
1/4 cup parmigiano reggiano (grated)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/2 lemon (juice)
salt and pepper
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/2 pound pasta (I used whole wheat penne)
1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)
1/2 teaspoon pepper

1. Heat the oil in a pan.
2. Add the zucchini and saute until tender, about 5 minutes and set aside.
3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the remaining zucchini and set aside.
8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it.
9. Add the reserved pasta water to the food processor and puree it contents.
10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.