Pennette con le Zucchine Fritte Piselli e Pomodori

(WTNH) - Inn at Villa Bianca is back with another delicious dish.

Pennette con le Zucchine Fritte Piselli e Pomodori

Ingredients:
1 cup shelled fresh peas or frozen peas, thawed
¼ cup olive oil
2 medium-sized zucchini, cut into ¼ - inch-thick rounds
1 ½ pounds ripe, juicy tomatoes, peeled, seeded, and cut into small strips
1 clove garlic, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter1 pound pennette
1 cup freshly grated parmigiano

Directions:
If you are using fresh peas, bring 2 cups of water to a boil in a medium-size saucepan. Add the peas and cook, uncovered, over medium heat until tender, 4 to 6 minutes, depending on the size of the peas. Strain the peas and set aside.

Heat the oil in a large skillet over medium-high heat. Add the zucchini and sauté until the zucchini are golden in color, 2 to 3 minutes. Add the tomatoes and the garlic, season with salt and pepper, and cook over high heat until the watery juice of the tomatoes is almost all reduced. Stir in the fresh or, if using frozen, thawed peas and butter. Cook just long enough to mix with the other ingredients, about 1 minute.

Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the penette. Cook, uncovered, over heat until the pasta is tender but still firm to the bite, al dente. Drain the pasta and add it to the skillet with the sauce. Add 1/3 cup of the parmigiano and mix briefly over low heat to combine. Serve at once with the remaining parmigiano.