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Campanelle with Zucchini and Mint

  • Prep:
  • 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


  1. 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.

  2. 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.

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