The drought has been hard on the garden this year. I was sure that my zucchini plant was done and didn't check on it for a few days. Which was long enough for this to happen...
Look at that monster! Time to break out the zucchini recipes. And this one not only uses up a ton of zucchini, but also uses up another garden pest, mint. And oh yes, it goes from garden to plate in a scant 20 minutes.
Yield: 5 servings
(Adapted from Ellie Krieger)
- 12 ounces penne pasta
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 lb zucchini
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
- ½ cup Parmesan
- ¼ cup fresh mint leaves
The journey began with a shopping trip...to my backyard.
Start cooking the pasta and slice n' dice the zucchini and garlic.
Saute the garlic in the olive oil for a few minutes. Get it just short of brown.
Add the zucchini. Cook on medium. Cover and cook for 8-10 minutes until soft, stirring occasionally.
Zest the lemon.
Juice the lemon.
Chop the mint.
Turn off the heat and season with salt and pepper. Add the lemon zest and juice.
Stir in the cooked pasta.
Add the mint & parm. Stir everything together.
Post a Comment