This is a summer pasta dish, and the best part for me is that it comes together in less than 30 minutes. It's a "sauceless" kind of pasta, just tossed together with sauteed vegetables and fresh herbs. Delicious and healthy. Whenever I make this at home, I start by heating the water for the pasta, then move on to prep the veggies and cook them. By the time the pasta is cooked my vegetables are done and I just scoop them out of the water and drop them in the skillet with the vegetables. It's that easy. I like using short pasta in this recipe because I cut the zucchini in batons so they all have a similar size. The pasta on the photo is a whole wheat rotini, but you can use any kind of pasta that you like. This recipe makes 2 servings and can be easily doubled.
Short Pasta with Zucchini, Peas and Mint Recipe:
You will need:
2 cups of uncooked short pasta (rotini, penne)
2 tablespoons of olive oil
1/2 cup of chopped onion
1 teaspoon of salt
pepper to taste
2 garlic cloves, chopped
1 small-medium zucchini, cut into batons
1/2 cup of peas, fresh or frozen
1/4 cup of chopped fresh mint
Cook the pasta in salted water until al dente.
While the water heats and the pasta cooks, make the vegetables.
Heat the oil in a large skillet over medium heat and cook the onions until translucent. Add the garlic, cook for another 30 seconds. Add the zucchini and peas and cook until the zucchini is cooked but still somewhat firm. Season with salt and pepper.
Drain the pasta and save some of the water. Add the pasta to the vegetables in the skillet and some of the pasta water to make it a bit moist. Add the fresh mint and mix well.