Penne With Zucchini-Parmesan Sauce

• 4 teaspoons extra-virgin olive oil, divided
• 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
• 1 cup packed basil leaves
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 2 tablespoons pine nuts, toasted
• 4 garlic cloves, chopped
• 2 cups chopped Vidalia or other sweet onion (about 1 large)
• 6 quarts water
• 1 3/4 teaspoons kosher salt, divided
• 8 ounces uncooked penne pasta
• 1/4 cup heavy whipping cream
• 1/2 teaspoon freshly ground black pepper

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; saute 5 minutes or until tender and golden. Remove from pan; cool.
2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; saute 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

extravirgin olive oil, zucchini, basil, cheese, pine nuts, garlic, vidalia, water, kosher salt, penne pasta, heavy whipping cream, freshly ground black pepper

Taken from www.myrecipes.com/recipe/penne-zucchini-parmesan (may not work)