Creamy zucchini penne with garlicky panko

Updated at: Wed, 28 Feb 2024 15:55:53 GMT

Step 1

Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

Step 2

Melt 1 TBSP butter in a large pan over medium-high heat. Add half the panko, ¼ tsp garlic powder (you'll use the rest later), salt, and pepper; cook, stirring, until golden and toasted, 1-2 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Step 3

Heat a drizzle of oil in same pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes.

Step 4

Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

Step 5

Reduce heat under pan to low. Stir in half the paprika, remaining garlic powder, and ¼ tsp sugar; cook, stirring, until fragrant, 30 seconds. Stir in ⅓ cup reserved pasta cooking water, stock concentrate, cream cheese, and sour cream. (If pasta isn't done cooking, ladle water directly from the pot.) Bring to a simmer and cook, stirring, until thoroughly combined, 1-2 minutes. Taste and season with salt and pepper.

Step 6

Stir drained pasta into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan and top with as much garlicky panko as you like.

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