Pasta With Zucchini and Mint
Published October 12, 2009
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
1-½ 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 analysis per serving (4 servings)
72 grams carbs; 15 milligrams cholesterol; 456 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 5 grams fiber; 700 milligrams sodium; 16 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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 ½ 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.
Private Notes
Comments
I think cooking it longer is part of the point. Having been to Rome, I can attest that the idea of "obliterating" vegetables is actually a brilliant one, on certain occasions. It allows the zucchini to get creamy and luxurious. I followed the recipe as stated and loved it that way.
Added a small onion diced and 2 cloves of garlic minced( personal preference). Salted the zucchini slices for twenty minutes before cooking. Next time will use a mandoline. Otherwise followed recipe. Never would have thought to cook the zucchini that long but glad I did because it was delicious!
So good! I wouldn't try zucchini pasta any other way now. I folded .25 c grated parm in at the end, next time I'll do a heaping .5 c. I will also double the mint, since it wasn't really detectable. Paired really well with a fruity (melon/peach) rose, and made great leftovers served cold. It'd also be great for a potluck or picnic.
Only had ditalini & red wine vinegar, so subbed those, and it worked just as well. I took the suggestions off 2 commenters and added garlic and mixed parm in at the end. Delicious!
I only had ditalini in the house, and red wine vinegar, so
nice! use up some of that zucchini that is about it invade our summer gardens!