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Ziti and Zucchini with Lime and Herbs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Katie

Ingredients

  • 1 pound ziti
  • 1 tablespoon salt
  • 3 zucchini Thinly sliced into ¼-inch-by-2-inch strips
  • 3 tablespoon extra virgin olive oil
  • ½ jalapeno finely chopped
  • 4 cloves garlic finely chopped
  • Juice of 1 lime
  • 2 tablespoon butter
  • ½ cup flat leaf parsley chopped
  • ¼ cup fresh mint chopped
  • ½ cup fresh basil chopped
  • 1 cup grated Pecorino-Romano cheese divided
  • salt & pepper
  • ½ cup pistachios shelled, chopped, and toasted

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoon of salt to the water. Once the water is to a boil add the pasta and cook until al dente. Prior to draining reserve 1 cup of the starchy cooking water, drain, and set pasta to the side.
  • While the pasta is cooking prep your veggies: halve the zucchini lengthwise, and thinly slice into ¼-inch-by-2-inch strips. Chopped garlic, jalapeno, herbs, and nuts.
  • In a large skillet, heat 3 tablespoons extra virgin olive oil, over medium-high heat. Stir in the jalapeno and garlic and cook for 1 minute. Add the zucchini to the skillet and season with salt and pepper.Cook until tender, roughly 8-10 minutes.
  • While the zucchini is cooking in a small frying pan heat the chopped pistachios on medium heat. Stir frequently to ensure they don't burn. As soon as you see them starting to brown remove them from the heat.
  • Add the juice of 1 lime to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, basil, handful of cheese, and the ½ cup reserved starchy cooking water. Toss for 1-2 minutes and add additional cooking water if needed. To serve, top each bowl with more pecorino-romano cheese and the toasted chopped pistachios.