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Ingredients

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• 8 ounces pasta, any shape you like
• 1 tablespoon olive oil
• 1 pound summer squash, halved lengthwise and sliced thin
• 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before juicing, to avoid grumpiness)
• Juice of half a lemon
• 3 tablespoons (45 grams) unsalted butter
• 2 cloves garlic, minced
• 3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles
• Pinches of red pepper flakes, to taste
• 3 tablespoons (25 grams) all-purpose flour
• 1 1/2 cups milk, ideally whole but low-fat will also work
• 1/4 cup chopped flat-leaf parsley, divided
• 1 tablespoon finely chopped mixed herbs of your choice (I used a mix of thyme, oregano and mint, but if you only have, say, thyme or oregano, a full tablespoon will likely overwhelm, so use less)
• Salt and more pepper to taste
• 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided
• 4 ounces (115 grams) mozzarella, cut into small cubes