Not only is this an easy, quick recipe, but it uses the ever abundant zucchini!
- 1 large baking potato, scrubbed and cut in ½-inch cubes
- 2 tablespoons salt
- 2 medium zucchini, cut in ½-inch cubes
- 1 pound whole wheat penne
- ½ cup grated Romano
- ¼ cup chopped arugula
- 2 tablespoons olive oil
- Red pepper flakes
Bring a large pot of water to the boil over medium-high heat. Add potatoes and salt and cook for 2 minutes. Add zucchini and pasta and cook 9–10 minutes, or until al dente. Drain and reserve ½ cup pasta water.
Place in a warmed bowl and toss with cheese, arugula, olive oil and red pepper flakes.