Fusilli Con Buco Pasta - Blue Apron

8 oz Fusilli Con Buco Pasta
3 cloves garlic
1 lemon
1 summer squash
1 zucchini
1 bunch mint
2 T butter
1/2 cup grated Pecorino cheese

Heat a pot of salted water until boiling.  Peel and slice the garlic.  Zest the entire lemon.  Quarter and deseed the lemon.  Trim off and discard the stem ends of the zucchini and summer squash, quarter lengthwise, then thinly slice crosswise.  Pick the mint leaves off the stems; discard the stems.

Add the pasta to the pot of boiling water.  Cook, stirring occasionally.  14-16 minutes, or until just shy of ad dente.  Reserving 3/4 cup of the pasta cooking water, drain the pasta thoroughly.

Once the pasta has cooked for about 10 minutes, in a large pan, heat 2 T olive oil on med-high until hot.  Add the garlic, zucchini and squash.  Season with salt and pepper.  Cook for 3-5 minutes stirring occasionally.

To the pan of veggies, add the cooked pasta, zest, butter, half of the cheese, the juice of all lemon wedges, half the mint and 1/2 cup of the reserved pasta cooking water.  Cook and stir for 1-2 minutes or until the pasta is finished cooking through.

Top with remaining mint and cheese.