Summer Squash, Mint, and Pecorino Pasta

summer squash mint and pecorino pasta
Danielle Occhiogrosso Daly

If you want something heartier than zoodles, give this refreshing squash pasta a try.

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Cal/Serv: 490
Yields: 4 servings
Total Time: 0 hours 25 mins
Ingredients
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
Directions
  1. 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. 
  2. 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.

Make double the squash mixture and serve on toasted bread for a simple summer appetizer.

PER SERVING 490 CALORIES, 13.5 G FAT (5 G SATURATED), 21 G PROTEIN, 505 MG SODIUM, 71 G CARB, 5 G FIBER

COST PER SERVING $1.24

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