The Pioneer Woman Tasty Kitchen
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Summer Zucchini Pasta!

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

Zucchini, mozzarella and pasta. Can you ask for more?

Ingredients

  • 1 whole Zucchini
  • ¼ whole Onion
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • 6 loaves Fresh Mint, Plus More For Garnish
  • 7 ounces, weight Short Cut Pasta
  • ½ cups Grated Parmesan Cheese, Divided
  • 3-⅝ ounces, weight Mozzarella Cheese

Preparation

Start by cutting up the zucchini, then chop up the onion. In a skillet, heat up some oil and cook the onion until it gets a golden brown color. Next add in the zucchini and salt. Cover with a lid and let cook on low for about 10 minutes. Meanwhile grab some fresh mint—wash it, please. Add about half of it to the zucchini and keep cooking for other 10 minutes or until the veggies are cooked. Cook some short cut pasta according to package instructions, then add the pasta to the zucchini. Add about half of the grated Parmesan cheese, stir around so all the ingredients combine together. Grab the mozzarella cheese and chop it up. Add it to the pasta and stir around so it melts. Serve on a plate, sprinkle the remaining Parmesan cheese and decorate with a few more mint leaves.

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3 Reviews

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j on 9.20.2011

Easy as advertised! I also left out the mint and substituted romano for the parmesean and used shredded mozorella. Yum.

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sabrinaf on 7.15.2011

Loved this! I’m not a big zucchini fan but really liked this. I kept the mint out too. Will definetly be making this again since it was so easy and yummy.

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Amber W. on 6.8.2011

I thought this was a little heavy on the onion, and a little light on flavor. I loved the crisp zucchini though, that’s my favorite. And I can never ever get mozzarella to melt the way it should, so mine was kind of clumpy. Next time I’ll use some whipping cream and make a more traditional cheese sauce!

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