Campanelle With Walnuts Ricotta And Lemon Recipes

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CAMPANELLE WITH ZUCCHINI AND MINT



Campanelle with Zucchini and Mint image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

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 1/4-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

Steps:

  • 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.

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