Pasta With Zucchini and Mint

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

Ingredients

• 2 tablespoons extra virgin olive oil
• 1-1/2 pounds zucchini, scrubbed and sliced very thin
• Salt
• freshly ground pepper to taste
• ¼ teaspoon sugar
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 1 teaspoon finely minced lemon zest
• 1 tablespoon chopped fresh mint
• ¾ pound pasta, such as farfalle or fusilli
• Grated ricotta salata or Pecorino for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    406 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 13 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

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.
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 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.

• 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.

About 30 minutes