Campanelle with Zucchini and Mint

Name: Campanelle with Zucchini and Mint
Prep time: 15 min
Total time: 30 min
Ingredients: 1 pound campanelle or other short pasta; Coarse salt; 0.25 cup extra-virgin olive oil, plus more for drizzling; 2 medium zucchini (about 1 pound), sliced into ¼-inch rounds; 2 tablespoons minced garlic (from 4 cloves); 0.25 teaspoon red-pepper flakes, plus more for serving; 0.333 cup sliced pitted Kalamata olives; 2 tablespoons fresh lemon juice; Shaved ricotta salata and fresh mint leaves, torn if large, for serving

By

Martha Stewart Editors

Updated on August 13, 2018

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.

Ingredients

1 pound campanelle or other short pasta
Coarse salt
¼ cup extra-virgin olive oil, plus more for drizzling
2 medium zucchini (about 1 pound), sliced into ¼-inch rounds
2 tablespoons minced garlic (from 4 cloves)
¼ teaspoon red-pepper flakes, plus more for serving
⅓ cup sliced pitted Kalamata olives
2 tablespoons fresh lemon juice
Shaved ricotta salata and fresh mint leaves, torn if large, for serving

Directions

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.