I love zucchini and I enjoy offering you recipes with this ingredient, so I present to you the Pasta with Zucchini, Mint, and Lemon! A quick and easy first course to prepare, with seasonal zucchini from June to September, it’s perfect for summer and more, as zucchini is easily available all year round now. A simple recipe to follow step by step thanks also to the video recipe I recorded for you.
Tell me you also love zucchini madly, otherwise I’ll feel alone in my kitchen, like when I record the video recipes you find on the YouTube Channel of Le Ricette di Bea!!!
Below, I leave you other recipes that I prepared with zucchini, from the Collection of Zucchini Recipes, to the tuna and zucchini sandwiches with hard-boiled eggs, including grilled zucchini with cheese and cold rice salad with tuna and zucchini to pasta with zucchini cubes and Greek feta. In short, many recipes all for you to try and try again!
I also remind you that I wait for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day! What are you waiting for to sign up?!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 229.23 (Kcal)
- Carbohydrates 39.22 (g) of which sugars 2.37 (g)
- Proteins 11.49 (g)
- Fat 4.08 (g) of which saturated 0.68 (g)of which unsaturated 0.86 (g)
- Fibers 4.27 (g)
- Sodium 434.77 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Zucchini, Mint, and Lemon
- 4 zucchini (medium-large)
- 10 leaves mint
- Half lemon juice
- 200 g pasta (of your choice, in my case Penne)
- 1 pinch salt
- to taste extra virgin olive oil
- Half white onion (chopped)
- 3 espresso cups water (for blending the zucchini)
Tools to Prepare Pasta with Zucchini, Mint, and Lemon
- 1 Cutting Board
- 1 Stovetop
- 1 Knife
- 1 Wooden Spoon
- 1 Pan
- 1 Chopper
- 1 Pot
- 1 Scale
- 1 Colander
- 1 Espresso Cup
Steps for the Pasta with Zucchini, Mint, and Lemon Recipe
Let’s start by washing the zucchini and then slicing them into rounds and then into not too large cubes. Also chop the half white onion, not too finely, as we will blend everything later.
Pour a drizzle of extra virgin olive oil in a non-stick pan and sauté the onion. When it is almost wilted, we can add the zucchini cubes. Wet with the juice of half a lemon. Let it cook for at least 10 minutes. Also add a pinch of salt and pepper and the fresh mint leaves. We can also cover with a lid.
In the meantime, we can start boiling the water to cook the pasta. Choose your preferred shape and proceed with the respective cooking. Keep a few espresso cups of boiling water from the pasta aside.
Once the zucchini cooking time is over, we can proceed: take the chopper and pour the zucchini into the bowl and gradually add a few espresso cups of pasta cooking water. Finally, a drizzle of olive oil. The zucchini, mint, and lemon cream is finally ready.
All that’s left is to toss the pasta, now ready, with the zucchini, mint, and lemon cream and serve this main course to our guests or our family. My father even had seconds despite having already devoured the round cucumbers stuffed with Greek feta and yellow and red cherry tomatoes that I presented to you a few weeks ago!
A simple first course, quick and super creamy, ready in less than 15 minutes! All that’s left is to wish you bon appétit and remind you that I’ll be waiting for you every day here on my cooking blog with lots of easy, quick, and delicious recipes like this one!
So, did you like this pasta dressing, easy, quick, and delicious with zucchini, mint, and lemon?
Variations and Tips
You can substitute the mint with fresh basil if you prefer.
Advice to add the needed cooking water to make the zucchini, mint, and lemon dressing creamy. Do not add too much extra virgin olive oil, it will make the zucchini and mint cream creamy but very heavy in taste and digestion.
