12 oz Penne Pasta
5 Organic Zucchini
3 oz White Wine
5 tablespoons of Mistral
Salt to taste
Wash the Zucchini, and cut them in half lengthwise. Slice them into 1/3 inch pieces.
Put five tablespoons of Mistral into a 12-inch pan at high heat.
Put 3 quarts of water on to boil.
When the oil is hot, add the zucchini, salt to taste, and stir occasionally. After 3 minutes, add the white wine, and reduce the fire to medium. Leave the zucchini uncovered for 2 minutes, so that the alcohol can evaporate, and then cover.
As soon as the water is boiling, add a handful of sea salt, and the pasta. Stir well, and taste the water: it should be pretty salty (if it isn’t, add salt). Leave the pasta uncovered, and boil for the length of time specified on the box, minus 3 minutes. While the pasta is cooking, check the zucchini. There should be at least 1/4-inch of liquid in the bottom of the pan, so add some of the pasta water to the zucchini if that is not the case.
When the pasta is ready, drain it in a colander, and put it back in its pot. Pour the zucchini over the pasta, add the dried mint to taste, and cook for 3 more minutes, stirring occasionally. When the pasta is done, let it rest for a minute in the pot, and then serve hot.