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Linguine with Zucchini and Mint
Linguine with Zucchini and Mint
(Linguine Con Zucchine e Menta)
 
 
Ingredients:

2 lb zucchini (3 large)
1 cup extra virgin olive oil
4 garlic cloves, finely chopped
1 lb dried linguine
3/4 cup chopped fresh mint
1 tablespoon finely grated fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper 

Directions:

Slice zucchini very thinly with an adjustable blade slicer.

Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot.

Fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch.

Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain.

Keep zucchini warm, covered with foil.

Add garlic to olive oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds.

Remove skillet from heat.

Cook pasta in a 6 to 8-quart pot of boiling salted water, uncovered, until 'al dente'.

Reserve 1 cup pasta-cooking water.

Drain pasta in a colander and transfer to a large shallow bowl.

Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper.

Add some of reserved cooking water to moisten if necessary. Makes 4 main-course servings.

That's it!
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