By In The Kitchen With Stefano Faita
Perfect for summer, this zesty pasta dish is fresh and light. Finish with a crumble of goat cheese or feta, if desired.
2 to 3 medium zucchini, thinly sliced
Olive oil, as needed
Salt and freshly ground pepper, to taste
3/4 pound package angel hair pasta
1 to 2 garlic cloves, minced
Zest of 1/2 lemon
3 tbsp chopped mint (roughly chopped)
Juice of 1 lemon
Preheat grill to high. Brush clean and oil.
Coat or brush zucchini with olive oil and season with salt and pepper.
Add zucchini to grill. Reduce heat to medium and grill zucchini until grill marked on each side about 1 to 2 minutes per side, depending how thinly sliced. Set aside.
Bring a large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.
Combine garlic, mint and 3 tbsp. olive oil, lemon zest and mint, salt and pepper. Stir to combine.
Cut zucchini into smaller pieces.
Drain pasta. Toss with zucchini and mint mixture. Drizzle with lemon juice and more olive oil.
Yield: 4 servings.