Pasta with Zucchini, Mint, and Pecorino

Name: Pasta with Zucchini, Mint, and Pecorino
Prep time: 25 min
Total time: 35 min
Ingredients: 12 ounces short curly pasta, such as gemelli or fusilli; Kosher salt; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 3 anchovy fillets, rinsed and patted dry; 2 cloves garlic, minced (about 1 tablespoon); 2 pounds zucchini (about 5 small), shredded with a box grater; 1/4 teaspoon red-pepper flakes, plus more for serving; 2/3 cup finely grated pecorino Romano, plus more for serving; 1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving

4.0

(2)

www.marthastewart.com

Your recipes

Prep Time: 25 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

12 ounces short curly pasta, such as gemelli or fusilliKosher salt2 tablespoons extra-virgin olive oil, plus more for drizzling3 anchovy fillets, rinsed and patted dry2 cloves garlic, minced (about 1 tablespoon)2 pounds zucchini (about 5 small), shredded with a box grater1/4 teaspoon red-pepper flakes, plus more for serving2/3 cup finely grated pecorino Romano, plus more for serving1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.

Step 2

Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.

Step 3

Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.