Pasta with zucchini and mint
4 servings
30 minutes
Pasta with zucchini and mint is a light, refreshing dish inspired by the summer aromas of Italian cuisine. Zucchini sautéed in olive oil acquire a tender texture and sweet flavor that perfectly complements the freshness of mint and the citrus note of orange zest. The addition of wine vinegar gives the dish an exquisite tanginess, while grated cheese finishes the taste with creaminess and richness. This pasta is suitable for both a casual lunch and a light dinner, pairing perfectly with white wine and fresh bread. Italian chefs appreciate it for its simplicity in preparation and richness of flavor, making it an excellent choice for those wanting to enjoy the summer aroma of the Mediterranean.
1
In a large non-stick skillet, heat oil over medium heat and add the zucchini.
- Extra virgin olive oil: 2 tablespoons
- Courgette: 450 g
2
Cook for 10-15 minutes, stirring occasionally, until the zucchini is soft. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
3
Next, add sugar, pour in vinegar, zest, and mint. Remove from heat.
- Sugar: 0.3 teaspoon
- Wine vinegar: 1.5 tablespoon
- Orange zest: 1 tablespoon
4
In a large pot of boiling salted water, cook the pasta until al dente, following the package instructions. Add half a cup of pasta water to the zucchini. Drain the water and add the pasta to the vegetables.
- Pasta: 300 g
5
Sprinkle cheese on top and serve at the table.
- Grated cheese: to taste
