Thinly dice zucchini and chop onion and mint. Place olive oil and all the other ingredients (except lemon zest) on a large pot or pan.

Add 3 times the pasta weight in water (160 gr pasta = 480 gr water) and turn the heat on high. Cook, stirring occasionally, until the pasta is almost cooked. Add the lemon zest, stir, taste pasta and if necessary add a little more water to finish the cooking.

Serve with a sprinkle of parmesan cheese, not too much or you’ll cover the wonderful delicate flavors of this dish.