Ingredients
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4-6 medium zucchini, sliced rounds and then in half
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1/2 yellow onion, diced
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4 large garlic cloves, finely chopped
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3 tablespoons extra-virgin olive oil
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12 ounces to 1 pound of pappardelle, linguine, bucatini, or other long pasta
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1 lemon, grate lemon zest and keep lemon
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1 cup grated parmigiano reggiano
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½ cup (lightly packed) basil, finely chopped
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6-8 leaves of mint, thinly sliced (chiffonade)
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salt, handful for water, and more add to the zucchini to taste
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option: handful of cherry tomatoes, sliced in half
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pepper, if desired, to taste
Directions
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1
Done
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Bring a large pot of water to a boil and add a handful of salt (water should be slightly less salty than the sea). |
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2
Done
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Set timer for 6 minutes and continually test until the pasta is slightly al dente. Before straining, remove one mug of the pasta water and set aside. |
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3
Done
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In a large saute pan over medium heat, add olive oil, onions and garlic and cook until fragrant, about 2 minutes. |
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4
Done
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Add the zucchini, stir occasionally until the zucchini becomes slightly soft and al dente to the bite. If you have any good quality cherry tomatoes, you can add them as well. Adjust heat if zucchini is browning, you want to prevent caramelizing. |
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5
Done
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Add the pasta to the zucchini, toss gently together, add cheese, toss, add the lemon zest, toss. If you need to loosen sauce a little, add some pasta water. Then add the basil and toss gently again. Taste and adjust! |
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6
Done
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Serve immediately with extra cheese on the side. |
