Italian
Zucchini Mint and Pecorino Pasta
by Casa Pappagallo · 705K subscribers on YouTube
The simplicity of this dish immediately convinced me. Pasta with zucchini, mint, and pecorino is truly easy to make, but the flavor combination is explosive. The sweetness of the zucchini meets the saltiness of the cheese and the freshness of the aromatic herb, creating a truly excellent union. A perfect dish for those who want to bring a fun and not difficult first course to the table, ideal for a summer evening to eat, why not, in the company of friends.
- Difficulty
- easy
Ingredients
8 itemsMethod
- In a large pan, heat 2-3 tablespoons of olive oil with a whole garlic clove.
- Cut the zucchini in half lengthwise (or into rounds) and add them to the pan along with a few fresh mint leaves. Do not add salt at this stage.
- Sauté the zucchini for a few minutes until golden but still firm. Remove the garlic clove and turn off the heat.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta (tortiglioni or your preferred shape) until al dente, but drain it 2-3 minutes before the recommended cooking time.
- Once the pasta is ready, drain it and add it to the pan with the zucchini. Turn the heat to high and add a small amount of pasta cooking water.
- Finish cooking the pasta with the zucchini, tossing constantly, until the pasta is tender and the sauce has thickened slightly.
- Remove from heat and let rest for 10-20 seconds.
- Add grated Pecorino cheese and a few more fresh mint leaves. Toss well to combine.
- Season with freshly ground black pepper to taste. Serve immediately, adding extra Pecorino and mint if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
