Rice Noodles with Zucchini, Tomatoes and Fresh Mint | Squash Summer | Boston Organics

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 to 2 garlic cloves, minced
• 1 pound zucchini, cut in 1/4-inch dice
• 1 pound tomatoes or 14-ounce can diced tomatoes, partially drained
• Salt and freshly ground pepper to taste
• 7 to 8 ounces thin rice sticks
• 3 to 4 tablespoons chopped fresh mint
• 1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional)