Zucchini and mint take centre stage in pasta dish

Recently on Recipes That Worked, I wrote about a terrific pasta recipe that uses summer produce and herbs – Summer Garden Tortelloni.
   Here’s another excellent pasta recipe that takes advantage of the best summer has to offer: Penne with Zucchini, Fresh Herbs and Lemon Zest (click here for the recipe at the Fine Cooking magazine website).
   The recipe was created by Ellie Krieger, a registered dietitian, cookbook author and TV host.
   I made this pasta dish by myself one evening, and didn’t find it at all taxing.
   It would work for a weeknight, or even a small relaxed dinner with friends.
   The zucchini, cut into half moons and cooked with chopped garlic, takes on a velvety, melt-in-your-mouth texture.
   The recipe’s secret ingredient is the fresh mint that’s added. It supplies a bright hit of taste to every bite.
   I raided my herb garden for the mint, fresh basil and fresh flat-leaf parsley that the recipe asks for, but all of these can easily be found in a supermarket that keeps a well-stocked fresh herb section.
   Whole wheat penne is boiled to al dente.
   Meanwhile, chopped zucchini and garlic are cooked in a skillet, removed from heat, and lemon zest added.
   The pasta is added, and tossed with the zucchini mixture, fresh mint, basil and parsley, and freshly-grated Parmigiano-Reggiano cheese.