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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the cooking water.

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  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Working in 2 batches, add the squash and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large bowl; stir in the lemon juice.

  • Lower the heat to medium-high; add the remaining 1 tablespoon olive oil to the skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, lemon peel and reserved pasta cooking water.

  • Add the pasta to the squash mixture. Toss in the mint and cheese; season with salt and pepper.

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