Description

Impress your loved ones this authentic Italian pasta dish on Meatless Mondays or any day of the week. Serve with a side salad and a crusty bread, if desired.

Ingredients

• 1 lb. penne or rigatoni pasta
• 6 T. extra virgin olive oil
• ½ t. red pepper flakes
• 2 c. zucchini, cut into half inch cubes
• ½ t. salt
• 1 t. freshly ground black pepper
• 2 T. fresh mint, chopped
• 2 T. fresh parsley, chopped
• 2 T. fresh basil, chopped
• 3 T. fresh garlic, chopped
• 2 c. the water in which the pasta was cooked (or chicken stock)
• 4 T. grated Romano or Parmesan cheese
• 3 T. unsalted butter

Steps

1. Bring a pot of water to boil; add pasta; cook 3 minutes less than the directions given on the package for al dente. (Pasta will finish cooking the pasta in the sauce.) Drain; set aside.
2. In a large sauté pan/skillet, add olive oil; cook over medium heat; add red pepper flakes; cook 2 minutes, stirring constantly. Add zucchini; stir well while frying in the hot olive oil; continue cooking until starting to brown, about 3 minutes. Add salt, pepper, mint, parsley and basil; stir well to incorporate the ingredients with the zucchini mixture. Add garlic; stir well; cook 1 minute. Add chicken stock or pasta water; keep stirring while sauce reduces, about 10 - 12 minutes.
3. Add the drained pasta to the sauce; cook, stirring well for 2-3 minutes. Turn heat off; add grated cheese and butter; stir well until all cheese has melted and butter is incorporated into the sauce.