Best Campanelle With Zucchini And Mint Recipes

Campanelle with Zucchini, Ham, Yogurt, and Scallions image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

8 ounces campanelle
1/2 cup plain low-fat yogurt (not Greek)
4 ounces thinly sliced boiled ham, cut crosswise into ribbons
1 small zucchini (6 ounces), thinly sliced on the bias
1/2 cup thinly sliced scallions
3 tablespoons fresh mint, sliced into ribbons
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Toss pasta with yogurt, ham, zucchini, scallions, mint, 1/2 teaspoon salt, and some pepper. Drizzle with oil.

Nutrition Facts : Calories 294 g, Cholesterol 15 g, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, Sodium 556 g

Pasta with Zucchini, Mint, and Pecorino image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

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

Steps:

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.

Campanelle with Spicy Mint Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt
1 pound campanelle pasta
1 cup grated Pecorino Romano cheese
1 1/4 cups chopped fresh mint
1/2 cup grated Pecorino Romano cheese
1/2 cup extra-virgin olive oil
1 large serrano chile, stemmed, seeded and coarsely chopped
1 clove garlic, peeled and smashed

Steps:

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.
For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.
Add the sauce to the pasta and toss until coated.