Make the most of zucchini season with this veggie-packed pasta

Name: Make the most of zucchini season with this veggie-packed pasta
Ingredients: 1 pound paccheri or rigatoni; 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces; 1/4 cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling; Kosher salt; Freshly ground black pepper; 1 large yellow onion, diced; 7 medium garlic cloves, peeled and quartered; 1/2 teaspoon crushed red pepper flakes; 5 to 7 fresh basil leaves, plus more for garnish; 1 cup dry white wine or chicken stock; 1 lemon, juice and zest; 1/2 cup parmesan cheese, for garnish; 1/2 cup shelled, roasted and salted pistachios, chopped, for garnish

"Make a simple vegetarian pasta dish with zucchini, pistachios and basil...."

INGREDIENTS

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1 pound paccheri or rigatoni

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2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces

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1/4 cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling

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Kosher salt

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Freshly ground black pepper

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1 large yellow onion, diced

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7 medium garlic cloves, peeled and quartered

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1/2 teaspoon crushed red pepper flakes

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5 to 7 fresh basil leaves, plus more for garnish

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1 cup dry white wine or chicken stock

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1 lemon, juice and zest

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1/2 cup parmesan cheese, for garnish

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1/2 cup shelled, roasted and salted pistachios, chopped, for garnish

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