Linguine with Zucchini and Mint

Ingredients

Linguine

12 ounces

Zucchini

2 medium, sliced into half-moons

Garlic

3 cloves, minced

Fresh mint leaves

1/2 cup, chopped

Olive oil

3 tablespoons

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Lemon juice

1 tablespoon (optional, for brightness)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced zucchini to the skillet and sauté for about 3 minutes until it begins to soften.
4. Stir in the minced garlic and continue cooking for another 2 minutes, until the garlic is fragrant and the zucchini is tender but still has a bit of crunch.
5. Once the linguine is cooked, reserve 1 cup of the pasta water and then drain the linguine.
6. Add the drained linguine to the skillet with the zucchini and garlic mixture. Toss well to combine.
7. Stir in the chopped mint, salt, and black pepper to taste. If the pasta seems dry, add some of the reserved pasta water a little at a time until you reach your desired consistency.
8. For a touch of brightness, drizzle in the lemon juice if using, and toss again.
9. Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese on top.