This light, summery pasta is deeply flavorful with a sage-butter sauce and crisp squash.
1 pound pasta of your choice
2-3 assorted summer squash, washed and peeled
4 tablespoons butter
8 sage leaves
½ lemon, juiced
¼ cup Parmigiano-Reggiano or other Grana-style cheese, grated
Sea salt and fresh ground pepper
1. Place a large pot of generously salted water on the stove over medium-high heat, bring to a boil. Drop in pasta and cook until al dente, about 7-8 minutes. Drain, reserving about ½ cup of the cooking liquid.
2. Meanwhile, slice the summer squash very thinly using a sharp knife or mandoline and season with salt and pepper.
3. Melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown in color. Add sage leaves and sauté until leaves are crisp. Add lemon juice, then gently pour drained pasta into saute pan and heat. Add the cheese and squash, toss to coat and serve immediately.