Zucchini Pasta and Grilled Fish Rachael Ray   From Every Day with Rachael Ray September 2008 SERVES 4 Salt 1 pound spaghetti 1 cup extra-virgin olive oil (EVOO), plus more for drizzling 6 cloves garlic, grated or finely chopped 1/3 cup finely chopped flat-leaf parsley leaves (a generous handful) 1/3 cup finely chopped fresh mint leaves (a generous handful) 1 1/2 pounds small zucchini, sliced 1/2 inch thick Pepper 1 cup grated parmigianoreggiano cheese 4 large fillets red snapper 4 cups baby arugula or baby spinach leaves 2 lemons, one half left whole for squeezing, one half cut into wedges 1. Preheat a grill or grill pan to medium-high. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water. 2. While the pasta is working, in a bowl, combine 1 cup EVOO, the garlic, parsley and mint. Spoon about one-third of the herb dressing into a large skillet and heat over medium-high heat. Add the zucchini, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the reserved pasta cooking water and the pasta; toss. Sprinkle in the cheese and toss. Keep warm. 3. Meanwhile, score the fish skin with a sharp knife in a crosshatch pattern. Season with salt and pepper; drizzle EVOO on both sides to coat. Grill the fish for 3 minutes on each side. 4. Divide the fish and arugula among plates. Squeeze the half lemon on top. Season the remaining herb dressing with salt and pepper; drizzle over the fish and greens. Serve with the pasta and lemon wedges.

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