Martha Stewart Campanelle with Zucchini and Mint

Martha Stewart Campanelle with Zucchini and Mint is a quick, easy pasta dish made with golden zucchini, Kalamata olives and ricotta salata, ready in 30 minutes. It's an easy summer pasta for weeknight dinners, potlucks or lazy Sunday lunches, and it's all made in one skillet.

Cook the zucchini until it turns golden in spots, because those browned edges give the sauce its sweet, nutty flavor. Pull it off the heat too early and you get pale, watery rounds that dilute everything.

Martha skips a heavy cream sauce and builds a bright, briny one from olives, garlic and lemon juice instead. Then a splash of starchy pasta water pulls it all together so it coats every curl of campanelle.

Martha Stewart Campanelle with Zucchini and Mint

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

520

kcal

Tender golden zucchini, briny olives and a hit of lemon coat ruffled campanelle in a light, glossy sauce. Shaved ricotta salata melts slightly and fresh mint finishes each bowl with a cool, herby bite.

Ingredients

• 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 ¼-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
  

Directions

• Cook the pasta: Boil 1 pound campanelle in a large pot of generously salted water until al dente. Then scoop out 1 cup of the pasta water, drain the pasta and return it to the pot.
• Brown the zucchini: While the pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add the sliced zucchini with a pinch of coarse salt and cook, stirring now and then, for about 5 minutes until tender and golden in spots.
• Add the flavorings: Stir in 2 tablespoons minced garlic, 1/4 teaspoon red-pepper flakes and 1/3 cup sliced Kalamata olives. Cook for about 30 seconds, just until fragrant, so the garlic doesn't burn.
• Toss with the pasta: Pour the zucchini mixture over the pasta and add 2 tablespoons fresh lemon juice. Then toss everything together so each piece gets coated.
• Loosen the sauce: Add the reserved pasta water a little at a time while you toss. Stop once the sauce evenly coats the pasta.
• Serve: Divide the pasta among bowls and top with shaved ricotta salata and torn fresh mint leaves. Finish with a pinch more red-pepper flakes and a drizzle of olive oil.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO silicone spatula set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta instead of campanelle?

Any short pasta with ridges or curves works, like fusilli, rotini or orecchiette, since they catch the olives and zucchini. Just cook it to al dente so it keeps some bite under the sauce.

What can I use instead of ricotta salata?

Feta is the closest swap because it is also salty and crumbly, though it is a bit softer. Shaved Pecorino or Parmesan also work, but they taste sharper and nuttier.

Can I make this pasta ahead of time?

It tastes best fresh, but you can brown the zucchini a few hours ahead and rewarm it in the skillet. Cook the pasta right before serving so it doesn't turn soft.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water to loosen the sauce, and add fresh mint after warming.

What's the most common mistake with this dish?

Crowding the skillet is the big one, because the zucchini steams instead of browning. Use a large skillet, or cook it in two batches if the rounds overlap.