Pasta with Sauteed Courgettes, Mint, Basil & Pine Nuts

This was a recipe that sounded interesting and took a chance on. 

We have an abundance of summer squash and zucchini at the summer & fall farmer's markets. 

We were pleasantly surprised with this one =) 

Sauteed Courgettes with Mint, Basil & Pine Nuts

1 Lb.  Zucchini, Courgette, Summer Squash. Sliced into thin rounds.

3 Garlic Cloves or more to suit your taste

10 Mint leaves, or more. 

10 Basil leaves, or more. 

1 Tbsp. Capers, rinsed.

2 Tbsp. Pine Nuts or Walnuts, lightly toasted.

1-2 tsp. Red Wine Vinegar or any other fancy vinegar.

Sea Salt & Pepper to taste

Few Tbsp. Olive Oil 

Heat olive oil in a large skillet over med- high heat. Once the oil is hot, add enough zucchini to the pan for each to cook with space. Flip & turn after a few minutes until golden brown on both sides. Remove them from the pan and cook the rest of the zucchini in the same manner. 

Mince your basil, mint, nuts, garlic and capers into a fine mess. 

Boil a pasta of your choice. Preferably al dente, a slight chew before they get mushy. 

Once all of the zucchini are cooked, add the previously cooked batches back to the pan. Add your herb mess and the vinegar splash. Taste for salt and add a good whack of ground pepper. 

Toss your pasta into the pan with the zucchini mess and mix about. 

Serve up! 

Add a little extra herb mess for an extra punch of flavor. I like to double or triple up on the amount of ingredients for the herb/ nut mix. 

Change it up: Make some crostini with your fave bread. Spread a little ricotta cheese on top & add the zucchini mess. 

Crostini

Grab a beautiful loaf of crusty bread. Slice it up. Rub a side with olive oil or butter. Broil under low until golden. Or fry in a large pan with butter or olive oil over med-high heat. If in a quick pinch, use a toaster ;) 

 Chopped Mint, Basil, Garlic, Capers, Toasted Walnuts, Sea Salt & Pepper