Cooking

Recipe: Berlin Mint Zucchini

Start with four cloves of garlic. Remove the paper casing around them and slice them, then mince them:

Using two or three medium-sized zucchini and a peeler, shave the zucchini into thin strips:

Boil 6 cups of water in a large pot. When the water is boiling, add one pound of pasta (spaghetti) to the water. Make sure the pasta is completely submerged and stir it within 30 seconds of placing it in the pot of boiling water:

Light a separate burner and place a medium or large sautéing pan over it on medium heat. Add three to five tablespoons of olive oil. When the oil gets hot, add the minced garlic and sauté for one to two minutes. Add the shaved zucchini to the pan with oil and garlic. Sauté for six to eight minutes:

Remove the leaves from the stems on about three stalks of sweet mint. Finely chop the mint and set aside:

After the pasta has cooked ten minutes or so (depending on thickness of the pasta – see box), it will begin to get soft and chewable. When it is first chewable, remove it from the boiling water by pouring it into a colander. Let it sit for 30 seconds to fully drain:

Cut off a few chunks of parmesan cheese and grate them with a steel grater or a hand-held crank grater. Place the pasta on a plate or in a large bowl, cover it with the zucchini, then the mint, and finally add the grated cheese. Enjoy!: