Minted Summer Pasta
This is one of my favorite pasta recipes so I wanted to share it with you. It is better to eat this recipe in spring or summer since it is quite light and fresh but you can really make it anytime you feel like it :-)
I usually wing it with this recipe and if I happen to have leftovers, it’s even better because it gives me an excuse to eat some again! For practical reasons, I wrote the basic proportions that you would need to make this but if you ever want to put more of one ingredient, feel free to do so. This recipe is very easy to adapt to your liking - I have made it with cream as well. It gives a richer and more comforting aspect to the meal which can be nice for the winter season or for whenever you need a feel-good meal.
Recipe (yields 2 servings):
Ingredients:
-about 300g of any kind of pasta you like. Pennes or shells are easier to use in this recipe so as to mix everything together before serving.
-2 zucchinis, with or without the peel, as you prefer.
-1 1/2 cup of frozen peas
-1/2 cup fresh mint leaves
-1/4 cup squeezed lemon juice
-olive oil
-salt & pepper, to taste
Method:
-Cook pasta according to package directions
-Meanwhile, slice and cook zucchinis in a non-stick pan with olive oil until softened. Add peas, lemon juice, salt and pepper. Cook to taste (some people prefer their veggies with a light crunch, if so do not cook for too long).
-Chop mint leaves, grossely.
-Drain pasta. Then add to veggies and stir until blended.
-Add mint leaves. Do not let the mint leaves heat up too much or they risk turning bad.
Serve immediately.
Bon Appétit!
I usually wing it with this recipe and if I happen to have leftovers, it’s even better because it gives me an excuse to eat some again! For practical reasons, I wrote the basic proportions that you would need to make this but if you ever want to put more of one ingredient, feel free to do so. This recipe is very easy to adapt to your liking - I have made it with cream as well. It gives a richer and more comforting aspect to the meal which can be nice for the winter season or for whenever you need a feel-good meal.
Recipe (yields 2 servings):
Ingredients:
-about 300g of any kind of pasta you like. Pennes or shells are easier to use in this recipe so as to mix everything together before serving.
-2 zucchinis, with or without the peel, as you prefer.
-1 1/2 cup of frozen peas
-1/2 cup fresh mint leaves
-1/4 cup squeezed lemon juice
-olive oil
-salt & pepper, to taste
Method:
-Cook pasta according to package directions
-Meanwhile, slice and cook zucchinis in a non-stick pan with olive oil until softened. Add peas, lemon juice, salt and pepper. Cook to taste (some people prefer their veggies with a light crunch, if so do not cook for too long).
-Chop mint leaves, grossely.
-Drain pasta. Then add to veggies and stir until blended.
-Add mint leaves. Do not let the mint leaves heat up too much or they risk turning bad.
Serve immediately.
Bon Appétit!