The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.




  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.

  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

Cook's Notes

To lend this dish a different aromatic boost, add torn fresh basil in place of the mint.


When this recipe was made on "Mad Hungry", 2 tablespoons fresh lemon juice was used and 1 tablespoon butter was mixed with pasta.

Reviews (1)

32 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 0