Pasta, Rice & Grains

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Pasta with Zucchini & Pecorino Cheese

Difficulty:Easy
Prep Time:5 Minutes
Serves:4
Cook Time:12 Minutes

Ingredients

  • ■   salt
  • ■   4 oz freshly ground black pepper
  • ■   extra virgin olive oil
  • ■   penne pasta

Description

Ingredients: 6 very small zucchini 1 tsp lemon juice salt and freshly ground black pepper 4 tbsp extra virgin olive oil 6 fresh mint leaves 1 lb penne pasta 3 oz. pecorino cheese, cubed (or any other fresh similar cheese) 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 pasta in salted water until cooked al dente. Drain well and place in the bowl with the zucchini. Toss well, add the cheese, toss again, serve. Wine: a light, dry red From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by the Wine Appreciation Guild.

  • 1. Cut the zucchini into julienne strips and place them in a bowl large enough for the pasta.
  • 2. Add the lemon juice, salt, pepper, oil and mint leaves.
  • 3. Mix and let sit for 20 min.
  • 4. Boil the pasta in salted water until cooked al dente.
  • 5. Drain well and place in the bowl with the zucchini.
  • 6. Toss well, add the cheese, toss again, serve.
  • 7. Wine: a light, dry red From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi.

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