Pasta with Zucchini and Mint
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 29 milligrams
- Sodium
- 885 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
- Sugar
- 8 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces medium pasta shells
1 thick slice day-old country bread, torn into pieces
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
2 teaspoons grated lemon zest
Freshly ground pepper
4 ounces pancetta, diced
1 red onion, finely chopped
1 large zucchini, cut into 1/2-inch pieces
1/2 cup grated parmesan cheese (about 2 ounces)
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.