PASTA WITH ZUCCHINI AND MINT

Pasta With Zucchini and Mint image

This minty Roman-style zucchini is wonderful with pasta or served on its own.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1-1/2 pounds zucchini, scrubbed and sliced very thin
Salt
freshly ground pepper to taste
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon finely minced lemon zest
1 tablespoon chopped fresh mint
3/4 pound pasta, such as farfalle or fusilli
Grated ricotta salata or Pecorino for serving (optional)

Steps:

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.
When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 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.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams