Reviews (2) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 3.0 stars 12/11/2019 I give this 3 stars based on using Parmesan instead of Pecorino, and using a combination of basil and parsley instead of mint. She did state in the video that we are able to make substitutes with the herbs. I didn't care much for the texture of the zucchini in the pasta. Martha Stewart Member Rating: 5 stars 07/29/2017 I used anchovy paste since i didn't have anchovies. The mint added a great dimension to the dish. We enjoyed it cool as a main dish for a picnic on a summer evening.
Back to Pasta with Zucchini, Mint, and Pecorino All Reviews for Pasta with Zucchini, Mint, and Pecorino - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 mint pasta zucchini pecorino
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4 mint pasta zucchini pecorino
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
mint pasta zucchini pecorino
mint pasta zucchini pecorino
Ingredients
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 pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
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. Add zucchini; season with salt and 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.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 3.0 stars 12/11/2019 I give this 3 stars based on using Parmesan instead of Pecorino, and using a combination of basil and parsley instead of mint. She did state in the video that we are able to make substitutes with the herbs. I didn't care much for the texture of the zucchini in the pasta. Martha Stewart Member Rating: 5 stars 07/29/2017 I used anchovy paste since i didn't have anchovies. The mint added a great dimension to the dish. We enjoyed it cool as a main dish for a picnic on a summer evening.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 3.0 stars 12/11/2019 I give this 3 stars based on using Parmesan instead of Pecorino, and using a combination of basil and parsley instead of mint. She did state in the video that we are able to make substitutes with the herbs. I didn't care much for the texture of the zucchini in the pasta. Martha Stewart Member Rating: 5 stars 07/29/2017 I used anchovy paste since i didn't have anchovies. The mint added a great dimension to the dish. We enjoyed it cool as a main dish for a picnic on a summer evening.Martha Stewart Member
Rating: 3.0 stars 12/11/2019
I give this 3 stars based on using Parmesan instead of Pecorino, and using a combination of basil and parsley instead of mint. She did state in the video that we are able to make substitutes with the herbs. I didn’t care much for the texture of the zucchini in the pasta.
Rating: 3.0 stars
Rating: 5 stars 07/29/2017
I used anchovy paste since i didn’t have anchovies. The mint added a great dimension to the dish. We enjoyed it cool as a main dish for a picnic on a summer evening.
Rating: 5 stars
All Reviews for Pasta with Zucchini, Mint, and Pecorino
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Zucchini, Mint, and Pecorino
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
