Penne With Zucchini and Basil

• 3 -4 small-medium zucchini (about 14 ounces)
• salt
• 5 tablespoons extra virgin olive oil
• 1 onion, peeled and cut into fine half-rings
• 14 cup vegetable stock
• 30 fresh basil leaves, torn in pieces
• 12 cup fresh mint leaves, coarsely chopped (or torn)
• 1 lb penne
• fresh ground pepper
• 4 -6 tablespoons freshly grated parmigiano-reggiano cheese

1. Cut the zucchini in half lengthwise, then cut them crosswise in 1/4 inch thick slices.
2. Place zucchini slices in a bowl; add 1 teaspoon salt; toss and set aside for 30 minutes.
3. Drain thoroughly and pat dry.
4. Add oil to a large skillet over medium heat.
5. Add in the onion and stir/saute for 5 minutes (don't let onion get brown).
6. Add in the zucchini and stir/saute for another 5 minutes or until soft.
7. Adjust seasoning with salt to taste.
8. Add in stock; stir once or twice, then turn off the heat.
9. Add in basil and mint leaves; toss to combine (leave in a warm spot).
10. In a big pot, bring 4 quarts of water to a rolling boil.
11. Add 1 1/2 tablespoons salt.
12. Add in the penne and stir.
13. Boil pasta until al dente; drain in a collander.
14. Transfer the hot pasta to a large serving bowl; add the zucchini mixture, pepper, and cheese; toss to mix and serve immediately.

zucchini, salt, extra virgin olive oil, onion, vegetable stock, basil, mint, penne, fresh ground pepper, cheese

Taken from www.food.com/recipe/penne-with-zucchini-and-basil-118118 (may not work)