Pasta With Zucchini and Mint
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1-½ pounds zucchini, scrubbed and sliced very thin
- Salt
- freshly ground pepper to taste
- ¼teaspoon sugar
- 1tablespoon plus 1 teaspoon sherry vinegar
- 1teaspoon finely minced lemon zest
- 1tablespoon chopped fresh mint
- ¾pound pasta, such as farfalle or fusilli
- Grated ricotta salata or Pecorino for serving (optional)
Nutritional analysis per serving (4 servings)
456 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 16 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- Step 2
When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add ½ cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
- Advance preparation: Although this dish is best if served immediately, the zucchini could be cooked a few hours ahead. But don’t add the vinegar or the mint until you thoroughly reheat it. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I think cooking it longer is part of the point. Having been to Rome, I can attest that the idea of "obliterating" vegetables is actually a brilliant one, on certain occasions. It allows the zucchini to get creamy and luxurious. I followed the recipe as stated and loved it that way.
Added a small onion diced and 2 cloves of garlic minced( personal preference). Salted the zucchini slices for twenty minutes before cooking. Next time will use a mandoline. Otherwise followed recipe. Never would have thought to cook the zucchini that long but glad I did because it was delicious!
So good! I wouldn't try zucchini pasta any other way now. I folded .25 c grated parm in at the end, next time I'll do a heaping .5 c. I will also double the mint, since it wasn't really detectable. Paired really well with a fruity (melon/peach) rose, and made great leftovers served cold. It'd also be great for a potluck or picnic.
If someone served this to me I'd assume they'd forgotten some ingredients. Red pepper flakes, garlic, onion, shrimp, bacon, grilled chicken, parsley, toasted bread crumbs... any of these would be welcome additions
excellent, easy, followed recommendations and briefly sauteed thinly sliced medium onion and 1 clove minced garlic before adding zucchini. Mint is a must, along with a nice grating of parmesan at the end. Monday night easy dinner!
I roasted the zucchini and used a thicker slice. This held up in the pasta better. And, at least doubled the mint and lemon zest.
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