Whole wheat penne
Extra Virgin Olive Oil
While boiling water, cut zucchini into quarter-inch disks and trim away the seed-filled center and dice into small pieces. Cook zucchini for 10 minutes by adding it to the boiled water. While zucchini is cooking, wrap the washed parsley into paper towels to dry off well and than chop. Take the zucchini out, drain and crush with a fork or a blender until you have achieved a creamy sauce. Heat the olive oil in the pan and add the cooked pasta. Add zucchini puree, toss everything together, add chopped parsley, Parmigiano Reggiano, some more extra virgin olive oil and mix it all together.