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.