- Cook pasta according to package directions and drain, reserving three-quarters of a cup of cooking liquid.
- Heat oil in a large deep skillet over medium heat and cook shallot while occasionally stirring, for approximately 3 to 4 minutes until browned. Add squash and half a teaspoon each of salt and pepper and cook until squash is still tender but holding its shape, for approximately 10 to 12 minutes.
- Add the pasta and cheese to squash, gradually adding the reserved cooking liquid 2 tablespoons at a time, creating a sauce that coats the pasta. Gently fold in the mint and lemon juice, season to taste and top with additional cheese.
Pecorino Pasta with Summer Squash and MintPosted on Oct 29th, 2018
Sometimes only a comforting, tasty dish like pasta will hit the spot. Summer veggies and mint make this a more refreshing recipe that is quick and easy too.
4 small summer squash and 11/2 zucchini sliced thinly into half moons
1 thinly sliced shallot
85g grated pecorino cheese, plus extra for serving
1tbsp lemon juice
2tbsp olive oil
1/3 cup thinly sliced mint
Salt and pepper