Our Biancolilla Extra Virgin Olive Oil is buttery and bright which balance with the summer flavors of zucchini and mint with just a touch of garlic in this simple light pasta dish.
2 cloves garlic, minced
pinch of red pepper flake
1 pound (454g) zucchini, sliced 1/4" thick
1 pound (454g) linguine, spaghetti, or other long pasta
5-10 leaves of fresh mint, torn or chiffonade
Freshly grated pecorino romano (optional, for serving)
Cook pasta according to package instructions, be sure to reserve 1/4 cup of pasta cooking water to finish dish. Prepare zucchini while pasta cooks.
Heat 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a wide skillet over medium heat until shimmering.
Add garlic and red pepper flake to skillet, let sizzle for 30-60 seconds, a little light golden color on the garlic is ok, but don't let it get too much color.
Add zucchini and cook, stirring regularly, until tender, but not falling apart.
Drain pasta, add to skillet and toss. Add about 1/4 cup of pasta cooking water to loosen the sauce, and continue to cook over medium heat for 30 seconds.
Remove from heat, add mint and remaining 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil. Toss well.
Serve with freshly grated pecorino romano, if desired.
If you have two small zucchini, slice into discs. If you have a larger, fatter zucchini, slice into half moons.
For best timing, start cooking sauce when about 10 minutes of cook time is left on the pasta. If you finish the sauce before the pasta is done cooking, lower heat as low as possible to keep warm.
This dish is best made in the summer, taking advantage of locally grown zucchini and fresh mint.