Twice in Tuscany and we went home empty-handed. We were in dire need to restock our table extra virgin olive oil as our son pointedly told us. He and his baby sister are firm believers of
Pasta with Zucchini & Mint is one of the regular pasta dishes I cook at home. The kids love it, we love it. You just need to throw in patience as one of the ingredients because you have to chop a lot of zucchini by hand. I recently tried to cheat my way through chopping by dumping them all in the electric chopper. I didn't labor so much but I got the consequence of having an unpalatable dinner. It was a first that my son refused it. He's usually all praises and Mr. Excitement himself when he sees it on the kitchen table. So the chopping matters.
This time, I loved the addition of the sweet white grapes. It gave the already good pasta more character and the blending was delicious. A delicous idea for summer.
Gigli with Grapes, Zucchini & Mint
- 400 g. gigli or any short pasta
- 100 g. white grapes, quartered
- 6 big zucchini, diced
- a big handful of mint leaves, chopped finely
- salt & pepper
- extra virgin olive oil
- Saute' diced zucchini in a saucepan with some water (about 1/2 cup) and extra virgin olive oil over medium flame. Stir once in a while to avoid burning. This should take about half an hour or until the water evaporates and the zucchini start to change color.
- Meanwhile, boil water for the pasta. When it boils, add salt then the pasta. Cook according to the cooking time suggested in the package.
- When the zucchini are toasted and soft, add the grapes. Keep the fire low. Squash some grapes a bit with the back of the wooden spoon while cooking. Cook for another 10 minutes together.
- Add the chopped mint leaves. Add the cooked pasta.
- Drizzle with extra virgin olive oil before serving.