Serves 1
Directions
- 1Wash and slice zucchini into thin rounds or half-moons.
- 2Add sliced zucchini to the pan. Season with salt.
- 3Cook over medium-high heat, until zucchini are tender and slightly golden.
- 4Puree less than half of the zucchini, add mint, garlic, cheese and the remaining juice from the zucchini to make a cream.
- 5Cook the pasta, not breaking it, and waiting until it gets softer.
- 6Add the puree to a serving dish.
- 7Mix the spaghetti in.
- 8Plate and top with zucchini and with your choice of cheese.
Ingredients
- 5 -6 medium zucchini, thinly sliced
- 1 enough to coat pan generously Extra virgin olive oil
- 1 garlic clove thinly sliced
- 1 to taste Salt
- 1 handful fresh mint leaves, chopped or torn
- Grated cheese (Pecorino Romano, Parmigiano Reggiano)
Equipment
food processorpanserving dish
Tips
- Do not drain the pasta water as you need it.
- Garlic is optional.
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