Lemon Butter Penne with Summer Squash
This is a classic pasta dish that is perfect for your favorite summer produce! A simple lemon butter sauce goes so perfectly with summer squash and penne.
TIP:
Other pastas that work with this recipe are farfalle, fusilli or rigatoni. If you want to make this vegan, swap the butter for your favorite vegan butter and skip the Parmesan.
- Contains Dairy
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 4 cups water
- 1 tablespoon kosher salt
- 1 box (16 ounces) penne pasta
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan
- Juice and zest of 1 lemon
LEVEL 2 AND LEVEL 3 (BOTTOM AND TOP LAYER OF RACK)
- 1 large zucchini, cut in ¼-inch slices
- 1 large summer squash, cut in ¼-inch slices
- 2 tablespoons olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
- Aluminum Foil
- Large Bowl
Instructions
Step 1
Place water, salt, and penne in the pot and stir until combined.
Step 2
In a large bowl, toss all Level 2 and 3 ingredients until fully combined.
Step 3
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place half the vegetables on the foil.
Step 4
Cover the Deluxe Layer with foil, then slide the Deluxe Layer through the lower layer’s handles. Place the remaining vegetables Deluxe Layer.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, remove the racks. Add the butter, Parmesan, lemon juice and zest to the penne and stir until a sauce forms. Add half the vegetables to the pasta and stir to combine.
Step 7
Serve the pasta with the remaining vegetables and fresh black pepper.