Whole Wheat Penne Pasta with Mint, Zucchinis, and Parmesan Crisps


Parmesan Crisps:

adapted from Ellie Krieger’s Comfort Food Fix


2 oz parmesan, finely shredded

1 tsp. dried minced onion

1/2 tsp. granulated garlic

1 tsp. poppy seeds

1 tsp. flour


Preheat oven to 350 degrees.  Line a baking sheet with a Silpat or parchment paper.  Mix all ingredients together in a small bowl.  Place rounded spoonfuls, 2 inches apart, on prepared pan, flatten slightly with your spoon or fingers to form 2.5″ diameter.  Bake for 8 minutes, till golden.  Allow to cool on pan before removing, enjoy!

Penne with Zucchini and Mint

adapted from So Easy

Serving size: 2 cups, makes 4 servings


¾ box (12 ounces) whole-wheat penne pasta
¼ cup olive oil
5 large cloves garlic, thinly sliced
2 medium zucchini (8 ounces each), sliced into ¼-inch-thick half moons
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese (1½ ounces)
¼ cup chopped fresh mint leaves


Bring a large pot of water to a boil. Add the penne and cook until al dente and according to the directions on the package.

Meanwhile, add the oil and garlic to a large deep skillet and cook over a medium-low heat, stirring frequently, until the garlic is lightly golden, about 6 minutes; be careful not to let the garlic burn. Add the zucchini. Cover and cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes. Remove from the heat. Stir in the lemon juice, zest, salt, and pepper.

Drain the pasta, then return it to the pasta pot. Add the zucchini mixture, Parmesan cheese, and mint, and toss to combine.


Classic French Mussels


  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 pounds mussels, cleaned
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 bunch fresh parsley, chopped
  • Kosher salt
  • Crusty bread, to serve


Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.