4 tbsp Olive Oil
1 large sweet onion, quartered and cut crosswise into thin slices
2 garlic cloves, sliced thin
8 ounces/225g zucchini, trimmed and cut into rounds or quarters
Salt and freshly ground black pepper to taste
8 ounces/225g penne, rotelli or shells
1 tbsp chopped fresh basil leaves
1 tsp chopped fresh mint (optional)
1 tbsp fresh lemon juice
2 tbsp grated Parmigiana Reggiano or Pecorino Romano cheese
You can start the pasta water while doing the prep. Cook the pasta according to package directions.
You can also toss the zucchini and pasta with the 2 tablespoons of cheese for a different initial flavor.
Source: "365 Ways to Cook Pasta" by Marie Simmons
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