Summer Squash and Pecorino Pasta
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Cook rigatoni per package directions. Reserve 3/4 cup pasta water.
  2. 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.
  3. 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.
  4. Fold in mint and lemon juice; top with additional cheese and pepper if desired. Serve immediately.