Penne with zucchini, peas and mint

The fragrant mint and zest lemon tang in this light vegetarian pasta are made all the better with a drizzle of olive oil.

Recipe «Penne with zucchini, peas and mint» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g dried penne pasta, 60ml Bertolli Extra Virgin Olive Oil, 3 zucchini, grated, 2 garlic cloves, crushed, 60ml white wine , 150g frozen baby peas, 1 lemon, rind finely grated, 1/4 cup chopped fresh mint , Extra virgin olive oil, extra, to serve, Fresh mint leaves, to serve, Shaved vegetarian hard cheese, to serve.

Ingredients:

• 400g dried penne pasta 
• 60ml Bertolli Extra Virgin Olive Oil 
• 3 zucchini, grated 
• 2 garlic cloves, crushed 
• 60ml white wine 
• 150g frozen baby peas 
• 1 lemon, rind finely grated 
• 1/4 cup chopped fresh mint 
• Extra virgin olive oil, extra, to serve 
• Fresh mint leaves, to serve 
• Shaved vegetarian hard cheese, to serve 

Instructions

1. Cook pasta in a saucepan of salted boiling water until al dente. Drain.
2. Meanwhile, heat 2 tbs of the oil in a frying pan over medium-high heat. Cook the zucchini and garlic, stirring, for 3 minutes or until zucchini starts to soften. Pour in wine and bring to a simmer. Add peas and cook for 2 minutes or until peas are just tender. Season. Add pasta, lemon rind, chopped mint and remaining olive oil to the pan. Toss to combine.
3. Divide the pasta among bowls. Drizzle with extra oil and serve with mint leaves and cheese.