Somehow, I only want to start a diet after I’ve finished eating dinner. Never beforehand. And I’m always motivated to cut back on the wine after a glass or two. Never beforehand. (It’s a pattern of satisfaction and avoidance that I really don’t mind).
After all, I like to have my pasta and eat it too. Ditto with il vino.
And that’s the beauty of this week’s Sunday Pasta. A little spaghetti, covered with a delicious puree of zucchini, with a hint of mint and a sprinkle of Parmigiano, is just the diet I don’t mind going on before or after dinner.
I first had it in Rome a few summers back. The restaurant was closing and the chef wanted to whip up something light and fast. He succeeded!
Check out our wine pairings to complement this dish.
Bring a large pot of water to a boil for the pasta.
Rinse and coarsely chop the zucchini, discarding the tops and bottoms.
Cook the zucchini in the pasta pot for 2-3 minutes until slightly softened. Remove with a slotted spoon and place in a mixing bowl. Using a immersible blender, puree the zucchini, adding the mint. Add salt and pepper to taste.
Add salt to the pasta pot and when the water returns to a boil, add the pasta.
Meanwhile, in a large skillet over medium heat, add the olive oil and then the zucchini puree. Mix well.
When the pasta is al dente, drain and add to the skillet. Mix in the Parmigiano.