PEENE WITH ZUCCHINI AND BASIL

PEENE WITH ZUCCHINI AND BASIL image

Yield 4 servings

Number Of Ingredients 10

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3 to 4 small-medium zucchini (about 14 oz.)
salt
5 tablespoons extra-virgin olive oil
1 good-sized onion, peeled and cut into fine half-rings
1/4 cup vegetable stock
about 30 fresh basil leaves, torn in pieces
1/2 cup fresh mint leaves, coarsely chopped or torn
1 pound penne or penne rigate
freshly ground black peper
4 to 6 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)

Steps:

Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick slices. Place in a bowl, add 1 teaspoon salt, toss, and set aside for 30 minutes. Drain thoroughly and pat dry. Put the oil in a large frying pan or saute pan and set over medium heat. Add the onion and cook about 5 minutes without browning, stirring occasionally. Add the zucchini and stir and cook for another 5 minutes or until soft. Taste for salt, adding more only if it is needed. Add the stock, stir once or twice, and turn off the heat. Add the basil and mint leaves and toss (Leave in a warm spot or reheat while the pasta is cooking). Bring 4 quarts of water to a rolling boil in a large pot. Add 1 1/2 tablespoons salt. Drop in the penne and stir. Boil the pasta until it is just done and then drain it. Put the hot pasta into a big bowl. Add the zucchini mixture, black pepper, and cheese, if desired. Toss to mix and serve immediately.