Zucchini Pasta with Ricotta Salata

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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