Penne with Zucchini and Basil

Serves 4

4 tbsp Olive Oil

1 large sweet onion, quartered and cut crosswise into thin slices

2 garlic cloves, sliced thin

8 ounces/225g zucchini, trimmed and cut into rounds or quarters

Salt and freshly ground black pepper to taste

8 ounces/225g penne, rotelli or shells

1 tbsp chopped fresh basil leaves

1 tsp chopped fresh mint (optional)

1 tbsp fresh lemon juice

2 tbsp grated Parmigiana Reggiano or Pecorino Romano cheese

You can start the pasta water while doing the prep. Cook the pasta according to package directions.

Heat 2 tablespoons of the oil in a large skillet. Add the onion and garlic and sauté over low heat, stirring until the onion is tender and golden, about 10 minutes.
Stir in and sauté the zucchini until tender, about 10 minutes. Season with salt and pepper.
When the pasta is cooked, drain it.
Stir the basil, mint and lemon juice into the zucchini mixture. Toss the zucchini and pasta together and serve. Pass the cheese.

You can also toss the zucchini and pasta with the 2 tablespoons of cheese for a different initial flavor.

Source: "365 Ways to Cook Pasta" by Marie Simmons

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