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.
