Pasta with Zucchini Rounds

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A wonderfully fresh pasta toss that can be made year-round. Coarsely grating the Parmigiano creates lovely melting bits in the finished dish.

Tags: Intermediate, One Hour, Entrées, Side Dishes, Vegetables, Cheese, Pasta & Noodles, Beans, Fry, Stewing, President's Choice Blue Menu, High Fibre

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3 tbsp (45 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
225 g	PC Blue Menu 100% Whole Grain Whole Wheat Penne Rigate
2	zucchini (about 12 oz/375 g), sliced crosswise in 1/8-inch (3 mm) thick rounds
1/4 tsp (1 mL)	each salt & freshly ground black pepper
1/2 cup (125 mL)	coarsely grated Parmigiano-Reggiano cheese

In large nonstick frying pan, heat oil over medium-high heat. In batches, cook zucchini for 2 to 3 minutes per side or until golden. Transfer zucchini to large serving bowl. Sprinkle with salt and pepper. Cover bowl with foil to hold warm.
In large saucepan of boiling, salted water, cook penne for 14 to 16 minutes or until tender but firm. Drain. Place in bowl with zucchini; toss. Sprinkle with cheese; toss. Serve immediately.