Zucchini, Mint, and Lemon Pasta

This is a perfect summer pasta straight from the garden. I love the combination of mint, lemon, and zucchini.

Ingredients:

4-5 zucchini cubed

1 small shallot diced

1/2 teaspoon salt

3 tablespoons olive oil

4 cups dried Rigatoni pasta

1 cup fresh mint - chiffonade

1 large lemon

Zest of 1 lemon

1 cup of heavy cream

1/4 cup Parmesan cheese

Preparation:

Start the water boiling for pasta, and add a handful of kosher salt.

Place oil in a large pan, and add the zucchini cubes and the shallot. On medium heat, saute for 10 minutes until soft and lightly browned, stirring occasionally. Add salt and juice of 1 lemon. Saute for another five minutes.

Once boiling, add the pasta following the package cooking instructions. The pasta should be al dente; it takes about ten minutes. Taste to make sure the pasta is al dente.

Add the cream to the zucchini, toss with the lemon zest. Add the pasta to the pan using a spider. Incorporate the pasta throughly into the zucchini on low heat. Once fully incorporated, place into a large bowl and top with fresh mint and Parmesan cheese serve warm.