Zucchini, the aromas of mint and lemon juice brighten this dish and bring a little summer to our kitchen.
You need 30 minutes and:
- 500 g of rigatoni
- 2 tbsp olive oil
- 1 small onion, halved and thinly sliced
- 1/2 pound zucchini, thinly sliced into crescents
- salt and pepper
- 250g pecorino cheese (about 1 cup), grated
- 1/3 cup mint, chopped
- 1 tbsp lemon juice
How to make it:
Boil the pasta according to package directions. Reserve ¾ cup of their water and then drain.
It was warming up the oil in a large, deep frying pan over medium heat. Saute onion, stirring often, until golden brown, 3 to 4 minutes. Add the zucchini and ½ teaspoon salt and pepper and cook, stirring, until the zucchini is tender but holds its shape, 10 to 12 minutes.
Add the pasta to the pan and toss gently. Add the cheese gradually, adding 2 tablespoons of the water at a time, until you form a runny sauce. Add the mint and lemon juice. Sprinkle with additional cheese and pepper if desired.
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