Winter Squash, Mint, and Pecorino Pasta

This easy-to-make fresh squash, mint, and lemon juice summer pasta is the perfect weeknight meal.

Total Time: 25 mins

Serves 4

490 Calories


12 oz. rigatoni

2 tbsp. olive oil

1 shallot, halved and thinly sliced

1 1/2 lb. zucchini and summer squash (about 4 small), thinly sliced into half-moons

Kosher salt and pepper

3 oz. pecorino cheese (about 1 cup), grated, plus more for serving

1/3 c. mint, thinly sliced

1 tbsp. lemon juice


1. Cook pasta per package directions. Reserve ¾ cup cooking liquid, then drain.

2. Meanwhile, heat oil in large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add squash and ½ teaspoon each salt and pepper and cook, tossing occasionally, until squash is very tender but still holds its shape, 10 to 12 minutes.

3. Add pasta to skillet and toss with squash and cheese, adding reserved cooking liquid 2 tablespoons 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.

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