Once again, a tasty, filling, easy to prepare meal using what was in the kitchen and on-hand. Don’t overcook the squash and tomatoes, make sure that they still have a little bit of crunch and you will have a delicious dinner.
For 2-4 people you’ll need 1/2 package of penne pasta (or similar), 1 medium red onion or x2 large shallots (chopped), x3 garlic cloves (crushed and chopped), 1-2 cups cherry tomatoes (sliced in half), 1 small/medium zucchini (cut into “half moon” pieces), 1/4 c vodka, 1/4 c heavy cream, 2 Tbsp grated parmesan, 1 tsp dried oregano, salt, pepper and olive oil.
Start a pot of salted water over high heat until boiling. Place penne in the water and cook 7-8 mins until al dente.
Place 2-3 Tbsp olive oil into a skillet over medium heat and add chopped onion and garlic. Cook, stirring often, until just softened, about 2-3 minutes. Add zucchini slices and toss well to coat – cook another 2-3 mins over medium heat. Add cut tomatoes, toss well, and cook another 2-3 minutes.
Turn up heat on skillet to high and add vodka. Allow to cook until slightly reduced about 2-3 mins. Add cream and oregano and cook, still over high heat, until sauce starts to slightly thicken. Add grated parmesan, cook, stirring well and often, until sauce thickens – about 5 mins.
Place cooked and drained penne into a large bowl and add tomato/squash mixture and toss pasta well.
Serve with grated parmesan cheese.