My friend Tara gave me a bunch of goodies from her garden and I instantly knew that I wanted to make this
zucchini pasta recipe that I stumbled on awhile ago. As I was making it, I was surprised to see that there are no garlic and onions in it and was tempted to add some, but I decided to keep to the recipe and was pleasantly surprised that I didn't miss those flavors.
Sauteing the zucchini. It seemed like a lot of zucchini, but it cooks down into a third of the size.
I added a little more parmesan cheese as I ate it. It was so good. It's a super light and refreshing pasta dish with a ton of flavor thanks to the mint and lemon zest. Also, it tastes great both hot or cold.
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