Penne With Pine Nuts and Zucchini

• 12 lb penne pasta, uncooked
• 4 tablespoons olive oil
• 13 cup pine nuts
• 2 garlic cloves, sliced thin like dimes
• 4 medium zucchini, cut into bite-size pieces
• 1 pinch coarse sea salt
• 1 pinch black pepper
• 13 cup grated parmigiano-reggiano cheese

1. cook penne according to package directions.
2. While penne is cooking, combine olive oil and pine nuts in a large skillet and cook on medium until nuts start to look golden.
3. add garlic, zucchini, salt and pepper and cook gently until zucchini softens slightly.
4. Remove one-third of the nuts and zucchini and puree in a blender.
5. Return peree to skillet and set aside.
6. When pasta is done, remove 1/2 cup of cooking water and set aside.
7. Drain pasta and add pasta and reserved water to the skillet.
8. Cook on low until water evaporates, stirring well to coat.
9. Stir in cheese, taste for salt and pepper and serve immediately.

penne pasta, olive oil, nuts, garlic, zucchini, salt, black pepper, cheese

Taken from www.food.com/recipe/penne-with-pine-nuts-and-zucchini-312718 (may not work)