Pasta With Zucchini and Mint

• 2 tablespoons extra virgin olive oil
• 1-1/2 pounds zucchini, scrubbed and sliced very thin
• Salt
• freshly ground pepper to taste
• 1/4 teaspoon sugar
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 1 teaspoon finely minced lemon zest
• 1 tablespoon chopped fresh mint
• 3/4 pound pasta, such as farfalle or fusilli
• Grated ricotta salata or Pecorino for serving (optional)

1. Bring a large pot of water to a boil for the pasta.
2. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini.
3. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes.
4. Season generously with salt and pepper.
5. Add the sugar, and stir in the vinegar, lemon zest and mint.
6. Remove from the heat, and keep warm while you cook the pasta.
7. When the water comes to a boil, salt generously and add the pasta.
8. Cook al dente, following the timing instructions on the package.
9. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini.
10. Serve, passing the cheese at the table for sprinkling.

extra virgin olive oil, zucchini, salt, freshly ground pepper, sugar, sherry vinegar, lemon zest, fresh mint, pasta, ricotta salata

Taken from cooking.nytimes.com/recipes/1012822 (may not work)