Summer Squash Mint and Pecorino Pasta

Ingredients

• 12 oz. rigatoni
• 2 tbsp. olive oil
• 1 shallot, halved and thinly sliced
• 1 1/2 lb. zucchini and summer squash (about 4 small), thinly sliced into half-moons
• Kosher salt and pepper
• 3 oz. pecorino cheese (about 1 cup), grated, plus more for serving
• 1/3 c. mint, thinly sliced
• 1 tbsp. lemon juice

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