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
- 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.