Ingredients

• 1 green and 1 yellow zucchini

• 1 lemon (juice and zest)

• 1 bunch fresh mint

• 1-2 cups fresh grated parmesan cheese

• olive oil

• pine nuts

• long pasta of your choice (i.e. fettucini, spaghetti, angel hair)

Instruction​

• Cut zucchini into matchsticks

• Pluck leaves from a mint bunch, roll, and slice into strips

• Bring a pot of water to a boil

• Season the water generously with sea salt, add pasta, then cover

• Add 1-2 tbs of olive oil to a saute pan on medium-high heat

• Saute the zucchini matchsticks and season with salt and pepper

• The zucchini should be tender at the same time the pasta becomes el dente

• Add the mint and zest 1 lemon, then toss together

• Turn off the saute pan heat

• Use tongs to drag pasta along with some of the starchy water into the pan with the zucchini

• Add 1-2 cups of freshly grated parmesan cheese to the pan and splash with more starchy water

• Use your tossing skills to mix around the pasta and zucchini

• Squeeze 1/2 to 1 lemon into the sauce and add more water as needed (the sauce should be loose and silky, not claggy)

• Transfer to a serving dish

• Drizzle with quality olive oil, garnish with fresh mint leaves, top with more grated parmesan