Fennel-Pollen Scented Zucchini with Penne

Yields: 6 Servings

From The Hodo Kitchen

A taste of summer.

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Ingredients

• 1 (10oz) package Hodo Extra Firm Tofu, crumbled

• 8 oz spelt penne, cooked according (or sub for GF pasta) to package directions

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 4 zucchini, grated

• 1/2 cup parsley, chopped

• 1 tsp kosher salt

• 1/2 tsp black pepper, freshly ground

• 1/2 tsp fennel pollen

Instructions

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.

3. Add parsley, salt, pepper, fennel pollen and crumbled tofu and toss to mix. Finish with a drizzle of olive oil.