New This Month

Pasta With Zucchini, Mint, and Pecorino

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner


  • 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.

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