Instructions: This dish takes its name from the summer-fresh combination of mint leaves, lemon, and juicy, ripe tomatoes. This is one of those dishes thats just as good cold or at room temperature as it is hot.

Cook the pasta in a large pot of boiling salted water until al dente.

Meanwhile, heat the oil in a medium saucepan over medium-high heat. Cook garlic for 1 minute. Reduce heat to medium; add tomatoes and lemon zest.

Cook, stirring often, for 2 minutes. Stir in the mint and cook 1 more minute. Salt and pepper to taste. Keep warm over low heat just until pasta is done. Do not overcook, or sauce will lose its fresh flavor. Drain pasta and toss with sauce. Garnish with mint sprigs. Make 4 main courses or 6 to 8 first course or side dish servings.

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