Yield
6 servings (serving size: about 1 1/2 cups)

"The aromas that come from the kitchen when I am making this dish remind my family of summer. We live in Chile, but I've been to Italy many times. I noticed that Italians eat pasta with vegetables, so I decided to try zucchini. Sometimes I add fresh tomatoes and pine nuts." CL Reader

How to Make It

Step 1

Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic; sauté 4 minutes or until tender. Stir in chopped mint, salt, and 1/4 teaspoon pepper.

Step 2

Cook pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and 1/2 teaspoon pepper.

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