Cold Pasta with Zucchini and Mint

Cold pasta with zucchini and mint is a light and refreshing summer dish. Here’s how to prepare it.

Ingredients

• 320 g short pasta (penne, fusilli, farfalle etc.)
• 2-3 medium zucchini
• A bunch of fresh mint
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Parmesan or Pecorino shavings (optional)
• Lemon juice (optional)
• Garlic (1 clove, optional)

Preparation

1. Start by washing the zucchini and cutting them into rounds or cubes, depending on your preference.
2. If desired, you can sauté the zucchini in a pan with a drizzle of extra virgin olive oil and a clove of garlic for a few minutes, until they have softened. Alternatively, you can grill them or leave them raw if you prefer a fresher flavor.
3. Cook the pasta in plenty of salted water following the times indicated on the package to achieve an al dente cooking.
4. While the pasta is cooking, wash and dry the fresh mint and roughly chop it.
5. Drain the pasta and cool it under cold running water to stop the cooking and keep it al dente.
6. Season the pasta with the prepared zucchini, chopped mint, a drizzle of extra virgin olive oil, salt and pepper to taste. If you like, you can also add a bit of lemon juice for a tangy note.
7. Mix all the ingredients well and let the pasta rest in the refrigerator for at least 30 minutes before serving, so the flavors meld better.
8. When serving, add Parmesan or Pecorino shavings for an extra touch of flavor, if desired.

Trivia

Mint has digestive and refreshing properties and pairs wonderfully with the sweetness of zucchini. In this recipe, contact with the hot pasta enhances its aroma without cooking it, keeping its distinctive freshness intact.