Ingredients
8 ounces uncooked multigrain bow tie pasta1 pound zucchini, sliced2 tablespoons olive oil, divided1 cup loosely packed basil leaves1/2 cup shredded Parmigiano-Reggiano or Parmesan cheese, divided3 tablespoons pine nuts, toasted4 garlic cloves, peeled and halved1 large sweet onion, chopped1 pound peeled and deveined cooked medium shrimp1/2 cup reduced-fat evaporated milk1 teaspoon lemon juice1-3/4 teaspoons kosher salt1/2 teaspoon grated lemon zest1/2 teaspoon coarsely ground pepper
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender. Remove from the pan and cool slightly.
Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed.
In the same Dutch oven, cook onion in remaining oil until tender. Stir in the shrimp, pasta and remaining zucchini. Add the pureed mixture, milk, lemon juice, salt, lemon zest and pepper; toss to coat. Heat through. Sprinkle with remaining cheese.
