Summer Squash, Mint, and Pecorino Pasta

Summer Squash, Mint, and Pecorino Pasta is a light and refreshing dish perfect for showcasing the flavors of summer. Here’s a recipe to create this delicious and easy meal:

Ingredients:

For the Pasta:
- 1 pound dried pasta (such as penne, rigatoni, or fusilli)
- Salt
For the Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ – 2 cups summer squash (yellow squash, zucchini, or a combination), thinly sliced
- ½ cup cherry tomatoes, halved
- ½ cup frozen peas (thawed)
- ¼ cup chopped fresh mint
- Salt and freshly ground black pepper, to taste
For the Sauce:
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons olive oil (depending on desired consistency)
- Pinch of red pepper flakes (optional)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package directions for al dente. Reserve about 1 cup of the pasta water before draining.
Sauté the Vegetables: While the pasta is cooking, heat olive oil in a large skillet or pan over medium heat. Add the diced onion and cook for 2-3 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Incorporate Summer Squash: Add the sliced summer squash to the pan and cook for 5-7 minutes, or until tender-crisp.
Tomatoes and Peas: Add the halved cherry tomatoes and thawed frozen peas to the pan. Cook for an additional 2-3 minutes, or until the tomatoes are softened slightly.
Seasoning and Mint: Stir in the chopped fresh mint and season with salt and freshly ground black pepper to taste.
Make the Sauce: In a small bowl, whisk together grated Pecorino Romano cheese, fresh lemon juice, and olive oil. Adjust the amount of olive oil to achieve your desired sauce consistency (thinner or thicker). Add a pinch of red pepper flakes for a touch of spice (optional).
Combine Pasta and Vegetables: Once the pasta is cooked and drained, add it to the pan with the cooked vegetables and mint. Toss everything together to combine and coat the pasta with the sauce.
Adjust Consistency (Optional): If the sauce seems too thick, gradually add reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Serve and Enjoy: Plate the Summer Squash, Mint, and Pecorino Pasta. Garnish with additional fresh mint or a sprinkle of grated Pecorino Romano cheese (optional). Enjoy this light and flavorful summer dish!

Tips:

Feel free to use other seasonal vegetables in this recipe, such as chopped broccoli florets, asparagus pieces, or bell peppers.
If you don’t have fresh lemon juice, you can substitute it with white wine vinegar.
For a richer sauce, you can use crumbled goat cheese instead of Pecorino Romano cheese.
To make this dish vegetarian, omit the cheese and use vegetable broth instead of pasta water when adjusting the sauce consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

This Summer Squash, Mint, and Pecorino Pasta is a simple yet flavorful dish that’s perfect for a quick and satisfying summer meal.