Ingredients:
3 -4 small-medium zucchini ( about 14 ounces)
salt
5 tablespoons extra virgin olive oil
1 onions, peeled and cut into fine half-rings
1/4 cup vegetable stock
30 fresh basil leaves, torn in pieces
1/2 cup fresh mint leaves, coarsely chopped ( or torn)
1 lb penne
fresh ground pepper
4 -6 tablespoons freshly grated parmigiano-reggiano cheese
Directions:
Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
Drain thoroughly and pat dry.
Add oil to a large skillet over medium heat. Add in the onion and stir/saute for 5 minutes (don’t let onion get brown).
Add in the zucchini and stir/saute for another 5 minutes or until soft.
Adjust seasoning with salt to taste.
Add in stock; stir once or twice, then turn off the heat.
Add in basil and mint leaves; toss to combine (leave in a warm spot).
In a big pot, bring 4 quarts of water to a rolling boil.
Add 1 1/2 tablespoons salt.
Add in the penne and stir.
Boil pasta until al dente; drain in a collander.
Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.
Servings: 4
Time preparation: 60 min.
Time total: 80 min.