Tuesday, May 25, 2010

Penne with Zucchini and Mint

This pasta is perfect for a weeknight.  We had some special impromptu dinner guests tonight, and it was easy to quickly pull this together while visiting at the same time.  Pasta with vegetables are a no-brainer, but pasta with zucchini and mint is a particularly special combination.  This duo is not only healthy, but it is refreshing and unusual enough to make even simple pasta with garlic and olive oil interesting.  The citrus works wonders, too.

Great zucchini is popping up at the farmers markets now, so make this now!  It's easy, delicious, and healthy.  The norm in my kitchen, or so I like to think.

Penne with Zucchini and Mint
adapted from Ellie Krieger's So Easy
serves 4


12 oz. whole wheat penne pasta
1/4 cup extra virgin olive oil
4 large cloves garlic, thinly sliced
2 medium zucchini, halved lengthwise and sliced into 1/4 inch half-moons
juice and zest of one medium-sized lemon
salt and pepper to taste
1/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh mint leaves


1.  Bring a large pot of water to a boil.  Cook penne according until al dente.  Drain.

2.  While the pasta water is coming to a boil, put the olive oil and sliced garlic into a deep skillet over medium-low heat.  Stir frequently, and cook until garlic is lightly golden, about 6-8 minutes.  Be careful not to burn the garlic.  Add zucchini, stir, and then put a tight lid on the skillet.  Let cook for 6-8 minutes, or until zucchini is just tender.

3.  Add lemon juice, zest, salt and pepper to the zucchini.  Add the cooked pasta to the pot and stir everything to combine.  Stir in parmesan and mint leaves just before serving.



  1. From first hand experience I can promise you this is a winner. Delicious. The mint makes it so special!

  2. Obviously this is a very testy food.