- Total Time: 20 minutes
- Yield: 4-6 1x
- 3–4 small zucchini
- 1/4 cup olive oil
- 1 pound spaghetti
- 4–6 leaves fresh mint leaves
- 1/2 cup Parmigiano-Reggiano, grated
- Salt, to taste
- Freshly ground black pepper, to taste
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- 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.
- Serve immediately.
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!