Pecorino Pasta with Summer Squash and Mint

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

340g rigatoni

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


  1. Cook pasta according to package directions and drain, reserving three-quarters of a cup of cooking liquid.
  2. 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.
  3. 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.

Serves 4