| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 12 oz rigatoni
- 2 tbsp olive oil
- 1 shallot halved and thinly sliced
- 1 1/2 lbs zucchini and/or summer squash thinly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 oz pecorino cheese grated
- 1/3 cup mint thinly sliced
- 1 tbsp fresh lemon juice
Ingredients
|
|
Instructions
- Cook rigatoni per package directions. Reserve 3/4 cup pasta water.
- Meanwhile, heat olive oil in large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add zucchini and summer squash and salt and pepper and cook, stirring occasionally until squash is very tender but still holds its shape. 10-12 minutes.
- Add pasta to skillet and toss with squash and grated pecorino cheese, adding the reserved pasta water 2 tbsp at a time to form a sauce that coats the pasta.
- Fold in mint and lemon juice; top with additional cheese and pepper if desired. Serve immediately.
