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Pasta with Zucchini & Grana Padano Cheese

Serves 4
Prep: 5 min. Cook: 12 min

6 very small zucchini
1 tsp lemon juice
salt and freshly ground black Tellicherry Peppercorns
4 tbsp DeCarlo Extra Virgin Olive Oil
6 fresh mint leaves
Trapani Sea Salt
1 lb Di Martino Mezze Penne rigate
3 oz. Grana Padano, cubed

Cut the zucchini into julienne strips and place them in a bowl large enough for the pasta. Add the lemon juice, salt, pepper, oil and mint leaves. Mix and let sit for 20 min. Boil the Di Martino Mezze Penne rigate in salted water until cooked al dente. Drain well and place in the bowl with the zucchini. Toss well, add the Grana Padano cheese, toss again, serve.

Wine: a light, dry red

Recipe adapted from and photo courtesy of Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by the Wine Appreciation Guild.

Products suggested for this recipe:

DeCarlo DOP Extra Virgin Olive Oil
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
From $19.65

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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