Penne with Fried Zucchini, Sun Golds, and Arugula | Food Stuff
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Cooking tools:
- Cast iron skillet
- Pot
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Grater
- Plate
- Stove
Ingredients
- 2 handfuls arugula, roughly chopped
- 8 ounces Sun Gold tomatoes or cherry tomatoes, halved
- 2 garlic cloves, minced
- Kosher salt
- freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Parmesan cheese
- 1/2 pounds penne
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds zucchini, thinly sliced
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