Fennel-Pollen Scented Zucchini and Tofu Penne

A taste of summer.

penne zuchinni tofu

8 oz spelt penne, cooked according to package directions
3 Tablespoons olive oil
3 cloves garlic, minced
4 zucchini, grated
1/2 cup parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon fennel pollen
1 12-oz Hodo Firm Tofu or Medium Tofu, crumbled

1. Boil pasta in salted water according to package directions, drain.
2. Heat oilve oil in a saute pan, add garlic and cook till golden brown and fragrant.    Add grated zucchini and cook till tender.  Remove from heat.  Add parsley, salt, pepper, fennel pollen and crumbled tofu and toss to mix.  Finish with a drizzle of olive oil.

Serves: 6

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