Pasta with Squash and Mint

Fettuccine pasta and ribbons of squash entwine for this lovely taste of summer.

YIELD 10 servings


4 tablespoons olive oil, plus more for drizzling
1 1/2 pounds summer squash (zucchini works well too), cut into julienned strips
1 1/2 pints 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


1. Heat a large pot or saucepan over medium heat and add olive oil. Add squash and sautÚ 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.

Recipe by Nancy Vienneau andáThird Thursday Potluck with photography by Teresa Blackburn. This recipe originally appeared asáFettuccine with Squash and Mint oná

For more summer pasta recipes on, check out the following:

Pasta with Zucchini Sauce and Watercress Pesto

Pasta with Cream, Fresh Peas and Ham

Southwestern Summer Pasta



Janice Thompson
Janice Thompson2 years ago

Very interesting recipe!

Robyn Rae
YOLANDA H.2 years ago

that looks good

JL A.2 years ago

might try

Nina R.
Past Member 2 years ago

A very good summerfood when I cannot eat salad leaves: I have new small potatoes, cooked yesterday, add cucmber in small pieces, add tomatoes cut in eight pieces, salami in small strips add a bit salt add again Feta cheese and fx. egg in pieces if you want. Here you have a good cold food in summertime.

Roxana Saez
Roxana Saez2 years ago


Elena T.
Elena Poensgen2 years ago

Thank you :)

Jacqueline S.
Jacqueline S.2 years ago

Sounds delicious. Must try.

Karen G.2 years ago

Thank you for sharing.

Jonathan Smithsonian