{Zucchini Pasta}

I love a good pasta. This one is really tasty and simple. I didn't add in the mint leaves because I didn't have any on hand, if you end up adding them, please let me know how you like it.

3 Tbs olive oil
2 cloves garlic, chopped
2 -3 medium zucchini, shredded
1/2 tsp salt, plus more to taste
1 lb penne or farfalle pasta
1/3 cup grated parmesan cheese
2 Tbs fresh mint leaves, chopped (optional)
1/4 cup pine nutes
1 Tbs heavy cream

In a large skillet, heat the olive oil. When it is hot, add the garlic, zucchini, 1/2 tsp kosher salt, and pepper to taste. Cook, stirring often, for 15 minutes or until the zucchini is quite tender,

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof glass measuring cup into the pasta cooking water and remove 1/2 cup. Drain the pasta into a colander and return it to the pot.

 Stir in the Parmesan and add the mixture to the cooked pasta. Stir well over low heat until the pasta is hot. Add a few spoons of the pasta cooking water if the mixture seems dry. Add in pine nuts and cream  season with salt to taste, stir in the mint and serve.