Summer squash with basil, mint, and pint nuts [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 269) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pici or spaghetti for bucatini.

  • nicolepellegrini on December 01, 2025

    Very good version of a zucchini-and-mint pasta dish, which I've done a lot of in the past. But again, his method of mixing in finely grated cheese with the pasta water at the end really makes for a luscious sauce where in the past other versions were lacking in that department (and just seemed like veggies tossed with pasta and oil.) I doubled the recipe to have leftovers and the husband thought it was even better the next day, as the lemon and mint flavors had some more time to merge and develop.

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