Martha Stewart Pasta With Zucchini, Mint, and Pecorino

Martha Stewart Pasta with Zucchini, Mint, and Pecorino is a quick 30-minute summer dinner with a secret: three anchovies. They dissolve into olive oil and garlic, building a savory base for two pounds of shredded zucchini that melts right into the pasta.

Fresh mint and salty pecorino finish every bowl of this easy weeknight family dinner. Shred the zucchini on a box grater so it breaks down completely and coats each noodle like a sauce.

Martha Stewart Pasta With Zucchini, Mint, and Pecorino

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

460

kcal

Tender shreds of zucchini clinging to curly pasta in a light, glossy sauce with a salty pecorino finish and bright pops of fresh mint.

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
  

• 2 cloves garlic, minced (about 1 tablespoon)
  

• 2 pounds zucchini (about 5 small), shredded with a box grater
  

• 1/4 teaspoon red-pepper flakes, plus more for serving
  

• 2/3 cup finely grated pecorino Romano, plus more for serving
  

• 1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving
  

Directions

• Cook the pasta: Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
• Bloom the anchovies and garlic: Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds.
• Cook the zucchini: Add zucchini; season with salt and red-pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes.
• Add pasta and reserved liquid: Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
• Finish with cheese and mint: 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.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO 4-sided box grater, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of anchovies in this zucchini pasta?

A tablespoon of white miso paste or two teaspoons of fish sauce give you the same salty, savory depth without any anchovy taste. Stir either one into the olive oil at the same point you would add the fillets, then continue with the garlic as written.

How long does this pasta with zucchini keep in the fridge?

It keeps in a sealed container for up to 3 days, but the pasta will absorb the sauce overnight. Reheat in a skillet with a splash of water to loosen it, and add a fresh grating of pecorino before serving so it tastes bright again.

Can I shred the zucchini ahead of time?

You can shred it up to 1 day ahead and store it in a produce bag in the fridge. A food processor fitted with the shredding disc handles the full 2 pounds in under a minute. Martha's method skips salting or draining the shreds, since the extra moisture from the squash helps build the sauce.

What pasta shape works best for this recipe?

Short curly shapes like gemelli, fusilli, or cavatappi catch the most zucchini shreds in their grooves. Rigatoni or farfalle also work well, and you can swap in spaghetti if that is all you have on hand.

Why does my zucchini pasta turn out watery instead of saucy?

The most common cause is adding too much pasta water at once. Start with 1 cup, simmer until the liquid thickens and clings to the noodles, then add more only a few tablespoons at a time. Cook the zucchini for the full 5 minutes before adding the pasta so it releases its moisture early.