I’ve got so many things to say about this recipe, I’m not even sure where to start.
- Jamie Oliver’s 5-ingredient recipes are amazing! (Check out his show on Hulu.)
- Summer squash and zucchini are here and so delicious!
- I’m growing squash in the garden this year, and we’ve already harvested like 4!
So much excitement around summer squash and this recipe.
It’s simple, just a few ingredients. It’s fresh with mint and maybe even a little fresh basil on top, if you would like. It’s healthy. It’s so easy to throw together!
All you have to do is cook some linguine, saute some thinly sliced squash and zucchini (whatever you have on hand), add in the pasta and mint and cheese and lemon.
It all comes together to be a bright, simple and delicious meal just made for summer!
Summer Squash Pasta
This fresh lemony pasta is just the things for a quick summer meal!
Ingredients
- 3 medium squash or zucchini
- 8 oz. dried linguine
- 1 tbs. + 1 tsp. olive oil
- 1/2 bunch of fresh mint
- 1/4 cup Parmesan, freshly grated
- 1 lemon
Instructions
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Cook the pasta in a large pot of boiling salted water to the packet instructions, then drain, reserving a mugful of pasta water.
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Meanwhile, slice the squash and zucchini lengthways, then again into long matchsticks.
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Place a large nonstick frying pan on medium-high heat with 1 tbs. of olive oil, then add the squash and zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then add them into the pan.
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Toss the drained pasta into the squash pan with a splash of the reserved pasta water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season with sea salt and black pepper. Grate the remaining Parmesan over the pasta in bowls and drizzle with 1 tsp. of olive oil.
