Food & Cooking Recipes Ingredients Seafood Recipes Pasta with Zucchini, Mint, and Pecorino 4.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 13, 2018 Rate PRINT Share Prep Time: 25 mins Total Time: 35 mins Servings: 4 Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor. 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 ¼ teaspoon red-pepper flakes, plus more for serving ⅔ cup finely grated pecorino Romano, plus more for serving ¼ 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. Bryan Gardner Originally appeared: Martha Stewart Living, July/August 2014 Rate It PRINT