Categories: Italian, Main Dish, Vegetarian, Zucchini

Ingredients

• 3 -4 small-medium zucchini (about 14 ounces)
• salt
• 5 tablespoons extra virgin olive oil
• 1 onion, peeled and cut into fine half-rings
• 1/4 cup vegetable stock
• 30 fresh basil leaves, torn in pieces
• 1/2 cup fresh mint leaves, coarsely chopped (or torn)
• 1 lb penne
• fresh ground pepper
• 4 -6 tablespoons freshly grated parmigiano-reggiano cheese

Directions

1. Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.

2. Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.

3. Drain thoroughly and pat dry.

4. Add oil to a large skillet over medium heat. Add in the onion and stir/saute for 5 minutes (don’t let onion get brown).

5. Add in the zucchini and stir/saute for another 5 minutes or until soft.

6. Adjust seasoning with salt to taste.

7. Add in stock; stir once or twice, then turn off the heat.

8. Add in basil and mint leaves; toss to combine (leave in a warm spot).

9. In a big pot, bring 4 quarts of water to a rolling boil.

10. Add 1 1/2 tablespoons salt.

11. Add in the penne and stir.

12. Boil pasta until al dente; drain in a collander.

13. Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.

Email to a friend | Print this recipe | Back