Martha Stewart Zucchini Pasta Recipe

This silky, herbaceous Martha Stewart Zucchini Pasta Recipe turns simple grated squash into a luxurious sauce using just fresh zucchini, garlic, and pecorino cheese. The hero moment happens when the zucchini releases its natural juices into the starchy pasta water, creating a rich emulsion that coats the noodles without any heavy cream. I love how this dish proves that you don’t need complicated ingredients to make a restaurant-quality summer dinner.

What I Learned Making This

The biggest surprise in this recipe was the instruction not to squeeze the water out of the zucchini. Most zucchini fritter or bread recipes demand that you wring the vegetable dry, but here, that liquid is actually the secret ingredient. Allowing the zucchini to release its moisture directly into the pan creates the base of the sauce, which then emulsifies with the pasta water and cheese for a creamy finish.

I also learned that the size of the grate matters significantly. Using the large holes of a box grater gives you texture that melts down but doesn’t completely disappear, whereas a fine grate turns into a puree too quickly. Trust the process of letting the zucchini cook down until it looks like a thick jam before adding the pasta back in.

Martha Stewart Zucchini Pasta Recipe Ingredients

• 12 ounces short pasta: Gemelli, fusilli, or campanelle work best to catch the sauce.
• 2 pounds zucchini: About 4 medium or 2 large squash.
• 2 cloves garlic: Minced finely.
• 1/4 teaspoon red-pepper flakes: Adds a gentle background heat.
• 1/2 cup grated Pecorino Romano: Plus more for serving; Parmesan is a fine substitute.
• 1/4 cup fresh mint leaves: Roughly chopped (basil also works well).
• 2 tablespoons extra-virgin olive oil: For sautéing.
• Salt and black pepper: To taste.

How To Make Martha Stewart Zucchini Pasta Recipe

1. Prep the Zucchini: Wash and trim the zucchini ends. Grate them on the large holes of a box grater. Do not squeeze out the liquid; set the pile aside.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, usually 1-2 minutes less than the package instructions. Crucial: Reserve 1 1/2 cups of starchy pasta water before draining.
3. Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red-pepper flakes, cooking for about 30 seconds until fragrant but not browned.
4. Cook the Zucchini: Add the grated zucchini to the skillet with a pinch of salt. Cook, stirring occasionally, until the zucchini is very soft and has released its liquid, about 5 to 7 minutes. It should reduce significantly.
5. Create the Sauce: Add the drained pasta and 1 cup of the reserved pasta water to the skillet. Toss vigorously over medium heat for 2 minutes until the liquid reduces and clings to the noodles. Add more water if it looks dry.
6. Finish the Dish: Remove the pan from the heat. Stir in the grated Pecorino and chopped mint immediately. The residual heat will melt the cheese into a creamy coating. Season with salt and pepper to taste.

Recipe Tips

• Don’t skimp on salt: Zucchini loves salt. Seasoning the boiling water and the zucchini while it sautés ensures the flavor penetrates the vegetable rather than just sitting on top.
• Cheese temperature: Use room temperature cheese if possible, and grate it yourself. Pre-grated cheese often contains anti-caking agents that prevent it from melting into a smooth emulsion.
• Pan size matters: Use your largest skillet or a wide Dutch oven. You need enough surface area for the zucchini to cook down and enough room to toss the pasta vigorously without spilling.
• The herb switch: While Martha often uses mint for a fresh pop, you can swap it for basil for a more traditional Italian flavor or parsley for something earthier.

What To Serve With Zucchini Pasta

This pasta is light but rich in flavor, so it pairs beautifully with a protein that doesn’t overpower it, like grilled shrimp or a simple lemon-roasted chicken breast. A crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc cuts through the salty richness of the Pecorino cheese. For a side, a simple arugula salad with lemon vinaigrette mirrors the fresh notes in the pasta.

How To Store

This dish is best eaten immediately while the sauce is silky. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water to bring the creamy texture back to life; the microwave tends to separate the oil from the cheese.

FAQs

• Can I use yellow squash instead? Yes, yellow summer squash works perfectly in this recipe and has a similar water content and texture.
• Why is my sauce clumpy? This usually happens if the pan is too hot when you add the cheese. Always remove the pan from the heat before stirring in the Pecorino to ensure a smooth melt.
• Can I make this gluten-free? Absolutely. Just substitute the pasta for your favorite gluten-free variety, but be mindful that gluten-free pasta water is sometimes starchier, so add it gradually.
• Do I really need the anchovies? Some versions of Martha’s recipe call for anchovies for depth. They are optional, but if you want that umami boost, melt 3 fillets with the garlic in step 3.

Nutrition

• Calories: 410
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 380mg
• Total Carbohydrate: 58g
• Protein: 16g

Try More Recipes:

• Martha Stewart Turkey Cheesecloth Recipe
• Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe
• Martha Stewart Meatloaf 101 Recipe