This is a quick and flavorful dish that is perfect for a time-crunched day. By adding a little of the pasta cooking water to the dish, the small amount of cheese blends into a light and creamy sauce.

Learning Objectives

Learn how to cut mint leaves into small ribbons, and how to use pasta water to help make a creamy sauce.

Level Ups (optional)

Use whole wheat or whole grain pasta. Add a can of chickpeas to this recipe, or throw in a handful of spinach leaves at the end.

Substitutions (optional)

Substitute snap peas for asparagus.

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Ingredients

  • 8 ounces of dried rigatoni, fusilli or penne
  • Salt for the water
  • ½ lb asparagus, woody stems trimmed and cut on the bias into 1 inch pieces
  • 1 medium summer squash, sliced into ⅛ inch half moons
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 cup shelled peas, fresh or defrosted
  • ½ tsp salt
  • ½ tsp ground pepper
  • ¼ tsp chili flakes (optional)
  • Zest of one lemon
  • 1 cup of mint leaves, thinly cross-cut ribbon style (chiffonade)
  • 1 ounce grated Pecorino or Parmesan cheese
  • 1 Tbsp lemon juice
  • Cracked black pepper

Equipment Needed

Large pot

Colander

Large skillet

Chef’s knife

Cutting board

Microplane or zester

Directions

  1. Cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1 ½ cups pasta water and then drain pasta.
  2. Heat a large skillet over medium-high heat. Add the olive oil. Add the asparagus and summer squash and sauté for 3-4 minutes. Add the peas. Add the garlic, stirring, just until garlic turns golden, about 30 seconds. Season with salt, ground pepper, chili flakes and lemon zest. Add pasta and ½ cup of reserved pasta water. Reduce the heat to a simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1- 2 minutes.
  3. Remove the pasta from heat and stir in three-quarters of the cheese, mint and all the lemon juice. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Garnish with the remaining cheese, mint, and cracked black pepper.

Nutritional Facts

Calories
350
Fat
10g (Saturated Fat: 2.3g)
Carbohydrates
53.6g
Fiber
7g
Added Sugars
0g
Protein
14g
Sodium
370mg