No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pasta With Zucchini, Mint, and Pecorino

  • Prep:
  • Total Time:
  • Servings: 4
Pasta With Zucchini, Mint, and Pecorino

Photography: Bryan Gardner

Source: Martha Stewart Living


  • 12 ounces short curly pasta, such as gemelli or fusilli
  • Coarse 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


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

  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.

  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.

Related Topics