Campanelle with Zucchini and Mint

Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
30 mins

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.


  • 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

  • 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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