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.
- 4Make a cream with zucchini by pureeing less than half of the cooked zucchini.
- 5Add mint, garlic, cheese, and the remaining juice from the zucchini to the puree.
- 6Cook the pasta, ensuring not to break it.
- 7Add the puree to a serving dish and mix in the spaghetti.
- 8Plate and top with the remaining zucchini and your choice of cheese.
Ingredients
- 5 -6 medium zucchini, thinly sliced
- 1 Extra virgin olive oil (enough to coat pan generously)
- 1 garlic clove thinly sliced
- Salt to taste
- 1 handful fresh mint leaves, chopped or torn
- Grated cheese (Pecorino Romano, Parmigiano Reggiano)
Equipment
food processorpan
Tips
- Do not break the pasta while cooking, wait for it to soften.
- Garlic is optional.
- Do not drain the pasta water as it is needed for the sauce.
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