Spaghetti With A Creamy Zucchini & Mint Sauce

1. 1

   Bring a pot of water to boil, add coarse sea salt, stir and add pasta. Cook according to package directions until al dente.

2. 2

   Meanwhile, chop mint and set aside.

3. 3

   Saute diced shallots in olive oil and a pinch of salt until transluscent, about 2-3 minutes. Add pressed garlic and saute for another 2 minutes.

4. 4

   Quarter zucchini lengthwise, and slice horizontally into small bite size triangles and add to onion and garlic mixture with 1/2 cup of water. Steam saute for about 10 minutes until zucchini is softened.

5. 5

   Remove about 1/4 cup of the zucchini mixture and set aside. Transfer the rest to a large deep dish mixing bowl or hand blender container/jar.

6. 6

   Add chopped mint and puree with an immersion blender until smooth and creamy.

7. 7

   Transfer zucchini & mint cream to the same pan where you sauteed the shallots, garlic and zucchini. Add 1/4 cup of pasta cooking water and heat mixture on low.

8. 8

   Add strained pasta and the zucchini mixture (set aside in step 5) to the cream and toss to combine and heat through.

9. 9

   Serve hot and enjoy (and don't forget to wipe the plates and pan clean with some fresh crusty bread) - Buon appetito!

* Per serving · 4 servings · Values may vary.