Do you do this? You pull a cookbook off your shelf to make a certain recipe. Then you find yourself, casually flipping through the book, with small quick intakes of breath. Look at this recipe! Look at that recipe!! Why do I not use this book more often???
Well that happened last week, when I made the Salmon Florentine with Quinoa Pilaf from So Easy: Luscious, Healthy Recipes for Every Meal of the Weekby Ellie Krieger. One of the first recipes I stumbled upon was Penne with Zucchini and Mint, two things that are in abundance right now!! Perfect! As she says in her book “the bright clean flavors and simplicity of this dish make it destined for regular rotation at your home as it is in mine.”
Really. It’s lovely. Simple. Fresh. Totally encompasses the eat what is in season now. It’s not a huge show stopper, it’s just simplicity at it’s best.
Penne with Zucchini and Mint
- ¾ box (12 ounces) whole-wheat penne pasta
¼ cup olive oil
4 large cloves garlic, thinly sliced
2 medium zucchini (8 ounces each), sliced into ¼-inch-thick half moons
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese (1½ ounces)
¼ cup chopped fresh mint leaves
Bring a large pot of water to a boil. Add the penne and cook until al dente and according to the directions on the package.
Meanwhile, add the oil and garlic to a large deep skillet and cook over a medium-low heat, stirring frequently, until the garlic is lightly golden, about 6 minutes; be careful not to let the garlic burn. Add the zucchini. Cover and cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes. Remove from the heat. Stir in the lemon juice, zest, salt, and pepper.
Drain the pasta, then return it to the pasta pot. Add the zucchini mixture, Parmesan cheese, and mint, and toss to combine.