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


  • 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.

Serves 4

Scroll to Top