Ingredients
Units
Scale
- 4 medium zucchini, shredded
- 2 cloves of garlic, minced
- 1/2 of a white or yellow, medium, onion, diced
- 3 tablespoons fresh basil torn by hand
- 1 tablespoon fresh mint, torn by hand
- 2 tablespoons extra virgin olive oil
- 1 lb (454 grams) fusilli pasta
- 1/2 cup freshly grated parmigiano cheese
- Salt and Pepper to taste
Instructions
- In a large sauté pan, heat olive oil on medium high heat. Add onion, garlic, and zucchini. Cook about 10-15 minutes, stirring occasionally until slightly golden brown and soft.
- Meanwhile boil a large pot of water. Add salt to season water and cook pasta until ‘al dente’ directions. Before straining the pasta reserve 1/4 cup pasta water and set aside.
- As soon as the zucchini are done cooking turn off heat, season with salt and pepper, and stir in mint and basil leaves. Add cooked pasta and stir to combine. If needed add a little of the pasta water to make more of a sauce. Top with parmigiano and serve hot! Great as leftovers.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian