In The Kitchen
Summer Squash, Mint, and Pecorino Pasta
Description :
If you're looking to add something fresh to your relationship, this summer squash, mint, and pecorino pasta is definitely it.
Ingredient :
- 12 oz. rigatoni
- 2 tbsp. olive oil
- 1 shallot, halved and thinly sliced
- 1 1/2 zucchini and summer squash (about 4 small), thinly sliced into half-moons
- Kosher salt
- Pepper
- 3 oz. pecorino cheese (about 1 cup), grated, plus more for serving
- 1/3 c. mint, thinly sliced
- 1 tbsp. lemon juice
Direction :
- Cook pasta per package directions. Reserve 3/4 cup cooking liquid, then drain. Meanwhile, heat oil in a large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add squash and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until squash is very tender but still holds its shape, 10 to 12 minutes.
- Add pasta to skillet and toss with squash and cheese, adding reserved cooking liquid, 2 tablespoon at a time, to form a sauce that coats pasta. Fold in mint and lemon juice. Top with additional cheese and black pepper if desired.
