Zucchini Pasta with Ricotta Salata

Ingredients

• 12 oz spaghetti
• 2 medium zucchini
• 4 oz ricotta salata
• ½ cup fresh mint leaves
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 10 minutes, reserving 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, trim and slice the 2 zucchini into thin half-moons. Mince the 2 garlic cloves and crumble the 4 oz ricotta salata.

3. 3

   Heat the 3 tbsp olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until golden and tender, about 8 minutes.

4. 4

   Add the minced garlic to the skillet and cook until fragrant, about 1 minute, stirring constantly.

5. 5

   Add the drained spaghetti to the skillet along with 1/2 cup of the reserved pasta water. Toss to combine, adding more water if needed to create a light sauce.

6. 6

   Remove from heat and stir in the 1/2 cup mint leaves and half of the ricotta salata. Season with the 1 tsp salt and 1/2 tsp black pepper.

7. 7

   Serve immediately, topped with the remaining ricotta salata and a drizzle of olive oil if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Chef's knife
• Cutting board

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