Linguini with Zucchini, Lemon, and Mint

Linguini with Zucchini, Lemon, and Mint  (serves 4)


4 medium zucchini (about 1 1/2 #), scrubbed

1/3 cup extra-virgin olive oil

3 medium garlic cloves

1/2 tsp. lemon zest and 2 tblsp. fresh lemon juice

12 large, fresh mint leaves

Salt and freshly ground black pepper

1 pound linguini, cooked to al dente

Freshly grated Parmigiano-Reggiano


After you've trimmed the ends from the zucchini, cut them, slightly on the bias, into 1/4" rounds.  Now, cut the rounds into thin matchsticks.


Mince the garlic, thinly slice the mint leaves, and grate the zest from the lemon.


Now, add the zucchini and lemon zest.  Cook over medium-high, stirring often, until tender and just starting to brown, around 8 minutes.


Stir in the lemon juice, mint, and salt and pepper, to taste.  Cook another minute or so, stirring often, until the flavors are combined.  Adjust the seasonings, if needed.


Toss the cooked linguini with the zucchini sauce and mix well.  Now, just pour it out onto a serving platter and get ready to enjoy a fresh and light pasta dish!  Don't forget to grate a good amount of Parmigiano-Reggiano over the top.  Let it rain, friends.....Let it rain!!



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