Light zucchini pasta

This is a light veggie driven pasta that is cheap and comes together quickly.

1/2 lbs fettuccine or spaghetti (linguine works too) 8 cloves chopped garlic 3 chopped zucchini 2 cups chopped cherry tomatoes 1 lemon Red pepper flake or Aleppo pepper Olive oil Mint

Get your water boiling.

I get my roughly chopped garlic in a pan with olive oil On low heat. When garlic becomes fragrant I drop on a nice dusting of red pepper flakes or Aleppo pepper, either will work but the Aleppo pepper is not as intense.

Once the garlic is flagrant I drop in zucchini that I cut into rounds it half rounds. I cook that 2-3 minutes until the zucchini softens then add my chopped tomatoes.

While that is cooking I cut up my mint. I just roll it tight and chop it. At the point I’d drop my pasta in the water.

Let the pasta cook until a little less than al dente. I like to add a 1/2 cup of pasta water to my cooking vegetables at this point.

Take the pasta from water with tongs and finish in the pan with the veggies. I will add lemon zest and lemon juice at this point, then throw in the mint.

I let it cook in low heat for another minute or two then plate. I like to top it off with Romano cheese but Parmesan works great as well.

I hope you enjoy!

bon appetit