Fettuccine pasta and ribbons of squash entwine to offer up this lovely taste of summer.
Serves: 10Save Share
4 tablespoon olive oil, plus more for drizzling
1 1/2 pound summer squash (zucchini works well too), cut into julienned strips
1 1/2 pint cherry tomatoes, cut into halves
1 cup fresh mint, finely chopped
1 pound fettuccine
1/2 teaspoon salt
Freshly ground black pepper
1 cup ricotta salata, shaved or cut into thin batons
Heat a large pot or saucepan over medium heat and add olive oil. Add squash and sauté 2 to 3 minutes. Stir in cherry tomatoes and mint. Cook for another couple of minutes and remove from heat.
Bring lightly salted water to a rolling boil in a large pan. Add fettuccine and cook according to package directions. Drain, reserving 1 cup cooking liquid.
Toss pasta into the pot with the vegetables. Add salt, black pepper and a drizzle of extra-virgin olive oil. Add reserved pasta cooking liquid, tossing and folding, so that the squash strips become entwined with the pasta ribbons. Sprinkle in the ricotta salata as you fold.