Spaghetti with Zucchini and Mint

Spaghetti With Zucchini And Mint Recipe

Not only does this spaghetti with zucchini and mint recipe taste amazing, it also happens to be extremely healthy and can even fit itself into the Vegan category! You can choose to make it with or without cheese, add in a squeeze of lemon juice, or even top with meat if you want. For more advanced cooks I’d also recommend using fresh pasta as opposed to dried – There really is a difference. Some might be a little thrown off at the idea of mint in pasta. However, I’ll be the first to tell you it tastes absolutely delicious! It also serves some fantastic health benefits for indigestion and gas. With a total time of just 20 minutes between prepping and resting, this dish is great for a quick and easy mid-week meal. Try making this creamy pasta dish at home tonight and see what you think about tasting mint with your spaghetti!

Spaghetti with Zucchini and Mint

You'll be surprised at how good mint tastes when mixed with spaghetti and zucchini. Make this recipe to see for yourself!

Course Main Course
Cuisine Italian
Keyword Mint, Spaghetti, Zucchini
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 1 lb dried pasta (spaghetti)
  • 2 small zucchini (thinly sliced)
  • 1/4 cup fresh mint (leaves)
  • 1/2 tbsp extra virgin olive oil
  • 1 small onion (diced)
  • 1 garlic clove (pressed)
  • 1/4 cup Parmesan cheese (grated)
  • salt
  • pepper (to taste)

Instructions

  1. Bring a large pot of water to boil, then add salt. Next, add pasta and stir. Cook according to package instructions until al dente.

  2. Saute the diced onion in olive oil and a pinch of salt until translucent. This usually takes around 3 minutes. Then, add in pressed garlic and saute for another 2 minutes.

  3. Add half of the sliced zucchinis into the onion and garlic mixture, along with 1/2 cup of water. Steam saute for 8-10 minutes or until the zucchini is softened.

  4. Remove 1/4 cup of zucchini mixture and set aside. Transfer the remaining zucchini mixture to a deep dish mixing bowl (or hand blender container). Then, puree until creamy.

  5. Transfer the creamy zucchini mixture back into the same pan you initially sautéed the onion, garlic and zucchini in. Then, add 1/4 cup of the cooking water your pasta is resting in and heat the mixture on low.

  6. Add strained spaghetti, plus the zucchini mixture you set aside in step 4 to the creamy mixture. Toss to combine everything together and rest for 5 minutes to heat through.

  7. Garnish with remaining sliced zucchinis, mint leaves and grated Parmesan cheese.

  8. Serve and enjoy.

Recipe Notes

Add even more mint flavor to this recipe by taking a quarter cup of mint, chopping it up, and then adding it to the zucchini mixture just before you puree in step 4.

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