• 4 cups Imagine Organic Free Range Chicken Broth
  • 12 oz DeBoles Organic Whole Wheat Penne
  • 1 jar Walnut Acres Tomato and Basil Sauce
  • 1 ¼ cup of Spectrum Natural Organic Olive Oil
  • 1lb of medium zucchini washed and halved, then sliced into ¾ inch diagonal slices.
  • ½ teaspoon of Hain sea salt
  • 3 cloves of garlic, sliced very thinly.
  • ¼ cup of fresh basil leaves, sliced into ribbons.
  • ½ teaspoon of crushed red pepper flakes
  • 2 tablespoons of heavy cream
  • ¼ cup parmigiano-reggiano cheese, grated.
  • Freshly ground coarse black pepper.
  • ¼ cup of Italian flat leave parsley roughly chopped for garnish.


  1. In medium pasta pot, bring the chicken broth to a boil and cook penne according to instructions. Drain and keep warm, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, heat the oil in a large skillet and sauté zucchini until golden about 5 minutes. Season with a little salt and remove with a slotted spoon. Drain on paper towel and set aside.
  3. Add garlic, to skillet and sauté for 3 minutes until lightly golden. Add basil and crushed red pepper to skillet and stir for 3 minutes.
  4. Add Walnut Acres sauce and bring to a boil until sauce has reduced to about half, about 10 minutes.
  5. Stir in ½ cup of the reserved pasta liquid and the cream with 3 tablespoons of the grated cheese. Fold in the zucchini and penne and stir to coat well. If sauce is too thick add more pasta liquid, season to taste.
  6. Transfer cooked pasta and sauce to warm bowls and sprinkle over remaining cheese. Garnish with parsley and serve.

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