Fettuccine with Squash and Mint

Fettuccine with Squash and Mint

Fettuccine pasta and ribbons of squash entwine to offer up this lovely taste of summer.

Serves: 10 Save

Ingredients (9)

  • 4 T Olive Oil
  • 1½ lb Yellow Squash
  • or 1½ lb Zucchini
  • 1½ pnt Cherry Tomatoes
  • 1 cup Chopped Mint
  • 1 lb Fettuccine Pasta
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Grated Ricotta Salata Cheese


  1. 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.
  2. 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.
  3. 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.