SUMMER SQUASH, MINT & PECORINO PASTA

Squash, mint and lemon juice lighten up this fresh summer pasta made in under 30 minutes for the perfect weeknight meal.

INGREDIENTS:

12 oz rigatoni

2 tbsp olive oil

1 shallot, halved and thinly sliced

1 1/2 lb. corgette and summer squash (about 4 small), thinly sliced into halfmoons

Salt and pepper

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

1/3 cup of mint, thinly sliced

1 tbsp. lemon juice

METHOD:

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

Meanwhile, heat oil in large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add squash/corgette 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.

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.

sponsored by