This delicious and eggs-free, soy-free European lunch dish is made of penne pasta, zucchini, onions, sour cream, parmesan cheese and Italian bread. It’s a perfect combination!
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 65 mins – easy
🍽 6 servings – 675 kcal per serving
- ¼ tsp black pepper
- 1¼ tsp salt
- 18 oz penne pasta
- 5 zucchini
- 3 tbsp olive oil
- 2 cloves of garlic
- 1 onion
- 18 oz sour cream
- 1 oz parmesan cheese
- 1½ oz basil
- 3 oz italian bread
- 3 tbsp toasted pine nuts
- 1 knife
- 1 saucepan
- 1 colander
- 1 oven
- 1 box grater
- 1 crusher
- 1 frying pan
- 1 wooden spoon
- 1 bowl
- 1 ovenproof dish
- 1 food processor
Grate zucchini with a box grater.
Peel onion and garlic, then chop them.
Crush garlic with a crusher.
Grate parmesan cheese with a box grater.
Cut italian bread into slices.
Heat the saucepan and pour 21 cups of water. Add 1 tsp of salt to the saucepan and boil for 2 minutes. Add penne pasta and cook for 10 minutes to get a cooked penne pasta.
Rinse cooked penne pasta in a colander.
In the same colander, drain the pasta.
Transfer drained pasta to a bowl and drizzle with olive oil.
Heat 2 tbsp of olive oil in a frying pan. Add zucchini and cook for 10 minutes. Stir in garlic, onions, a quarter tsp of salt, and a quarter tsp of black pepper with a wooden spoon for 2 minutes. Add pasta, then stir in three quarters of the sour cream and half of the grated parmesan cheese.
Preheat the oven to 355°F for 12-15 minutes.
Transfer pasta mixture to an ovenproof dish and spread a quarter of the sour cream over it.
Combine 0.9 oz of basil, 2 tbsp of toasted pine nuts, italian bread, and add the rest of the grated parmesan cheese in a food processor. Blitz for 2 minutes to get pesto crumbs.
Scatter pesto crumbs and 1 tbsp of toasted pine nuts over the ovenproof dish. Put it in the oven and bake for 20 minutes.
Take the dish out of the oven and scatter the rest of the basil over it.
It’s ready to be served !