- Cook Time
- Prep Time
- 10 ounces fettuccine
- 3 medium yellow summer squash, trimmed (1 lb.)
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 6 cloves garlic, sliced
- 1 large tomato, seeded and chopped
- 1 tablespoon drained capers
- 6 ounces reduced-fat feta, crumbled (about 1 cup)
- 1/4 cup torn fresh mint leaves
Bring a large pot of water to a boil. Salt the water, add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
Using a vegetable peeler, shave the squash into ribbons. In a large nonstick skillet, heat 2 tbsp. oil over medium-high. Add the squash; cook, tossing occasionally, until tender, 3 to 4 minutes. Transfer to a bowl.
Add the remaining 1 tbsp. oil to the skillet; heat over medium-high. Add the onion and garlic; cook, stirring occasionally, until starting to soften, about 3 minutes. Add the tomato and capers; cook until the tomato softens, about 2 minutes. Add the squash; cook until heated through, about 1 minute. Add the fettuccine and 3 tbsp. pasta water. Cook, tossing often and adding more pasta water by the tablespoon if dry, until the pasta is heated through, about 1 minute. Off heat, stir in the feta and mint. Season with salt and pepper.