Simple, delicious and ready in under 30 minutes, this pasta will make good use of abundant zucchini and mint in your garden for a perfectly summer-y meal.
Serves 4
Recipe adapted from www.marthastewart.com
Ingredients
- 12 ounces short curly pasta, such as gemelli or fusilli
- Kosher salt
- 2 Tablespoons extra virgin olive oil, plus more for drizzling
- 3 anchovy fillets, rinsed and patted dry (optional)
- 2 cloves garlic, minced or 1 rehydrated Maranatha Farm Garlic Coin
- 2 pounds zucchini (about 5 small), shredded with a box grater
- ¼ teaspoon red pepper flakes, plus more for serving
- 2/3 cup finely grated Pecorino Romano, plus more for serving
- ¼ cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving
Method
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 ½ cups cooking water; drain pasta.
- Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies (if using) and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds.
- Add zucchini; season with salt and red-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.
- 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.