Cold Pasta Zucchini and Mint

Cold pasta with zucchini and mint is a light and refreshing summer dish. Here’s how to prepare it.

Ingredients

• 320 g of short pasta (penne, fusilli, farfalle, etc.)
• 2-3 medium zucchinis
• A bunch of fresh mint
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Shavings of Parmesan or Pecorino cheese (optional)
• Lemon juice (optional)
• Garlic (1 clove, optional)

Preparation

1. Start by washing the zucchinis and cutting them into rounds or cubes, according to your preference.
2. If you wish, you can sauté the zucchinis in a pan with a drizzle of extra virgin olive oil and a clove of garlic for a few minutes until they have softened. Alternatively, you can grill them or leave them raw if you prefer a fresher taste.
3. Cook the pasta in plenty of salted water following the package instructions to achieve an al dente texture.
4. While the pasta is cooking, wash and dry the fresh mint and chop it coarsely.
5. Drain the pasta and cool it under cold running water to stop the cooking process and keep it al dente.
6. Dress the pasta with the prepared zucchinis, chopped mint, a drizzle of extra virgin olive oil, and salt and pepper to taste. If you like, you can also add some lemon juice for a tangy note.
7. Mix all the ingredients well and let the pasta rest in the refrigerator for at least 30 minutes before serving, so the flavors can meld together.
8. When serving, add shavings of Parmesan or Pecorino cheese for an extra touch of flavor, if desired.

Fun Fact

Mint has digestive and refreshing properties and pairs very well with the sweetness of the zucchinis. In this recipe, the contact with the hot pasta enhances its scent without cooking it, keeping its distinctive freshness intact.