Campanelle with Zucchini and Mint
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, September 2015
- 1 pound campanelle or other short pasta
- Coarse salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 medium zucchini (about 1 pound), sliced into 1/4-inch rounds
- 2 tablespoons minced garlic (from 4 cloves)
- 1/4 teaspoon red-pepper flakes, plus more for serving
- 1/3 cup sliced pitted Kalamata olives
- 2 tablespoons fresh lemon juice
- Shaved ricotta salata and fresh mint leaves, torn if large, for serving
Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add zucchini; season with salt. Cook, stirring occasionally, until tender and golden brown in spots, about 5 minutes. Add garlic, red-pepper flakes, and olives; cook, stirring, until fragrant, about 30 seconds. Pour zucchini mixture over pasta, add lemon juice, and toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, mint, and more red-pepper flakes, and drizzled with oil.