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Campanelle with Zucchini and Mint
Ingredients
  • 1 pound campanelle or other short pasta
  • Coarse salt
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 medium zucchini (about 1 pound), sliced into ¼-inch rounds
  • 2 tablespoons minced garlic (from 4 cloves)
  • ¼ teaspoon red-pepper flakes, plus more for serving
  • ⅓ cup sliced pitted Kalamata olives
  • 2 tablespoons fresh lemon juice
  • Shaved ricotta salata and fresh mint leaves, torn if large, for serving
Steps
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