Lightly frying the zucchini for this dish is the only step that takes a bit of time. And the result is wonderful; the thin slices, accented with garlic, mint, and lemon, meld perfectly with the pasta.
Recipe information
Total Time
40 min
Yield
Makes 4 main-course servings
Ingredients
Special Equipment
Preparation
Step 1
Slice zucchini very thinly with slicer.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch. Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain. Keep zucchini warm, covered with foil.
Step 3
Add garlic to oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
Step 4
Cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente. Reserve 1 cup pasta-cooking water. Drain pasta in a colander and transfer to a large shallow bowl.
Step 5
Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper. Add some of reserved cooking water to moisten if necessary.
