WEEKDAYS 1e|12c|p

Angel Hair with Zucchini and Mint

Michael Symon
Servings: 5
1 to 30 min

Anchovies act as a secret ingredient in this dish, delivering maximum flavor without your kids even knowing they're there.

  • Ingredients
  • step-by-step directions
Angel Hair with Zucchini and Mint
  • 1 pound angel hair pasta
  • 3 tablespoons olive oil (plus more for drizzling)
  • 3 anchovies (minced)
  • 1 cup zucchini (thinly sliced into matchsticks)
  • 1 teaspoon red pepper flakes
  • 1/2 cup mint (torn)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup Parmesan cheese
  • Salt and freshly ground black pepper (to taste)
  • Bring a large pot of water to a boil and add salt.  Add your pasta to the water and occasionally give it a stir so it doesn’t stick together.
  • While the pasta is cooking, heat a 12-inch skillet over medium-high heat and add the olive oil.
  • Add the anchovies to the pan and cook, stirring, until the anchovies melt into the oil.Add the zucchini and cook until golden brown, about 2 minutes and season with red pepper flakes.
  • Drain the pasta, reserving 1/2 cup of the pasta water.
  • Add to the cooked pasta and some of the pasta water to the pan, and season with salt and freshly ground black pepper. Finish cooking the pasta for an additional 1 to 2 minutes.
  • Remove from heat. Add the grated Parmesan, tomatoes and mint and give it a taste, adding additional seasoning if necessary.
  • Serve the pasta on a large platter or individual plates and drizzle the top with a good amount of olive oil.
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