Recipe Category
A summer squash and pasta dish, perfect for summer! Adapted from a recipe in Cooks Illustrated magazine.
Preparation time
20Minutes
Cooking Time
20Minutes
Number of Servings
6
Difficulty
Medium
Ingredients
4 medium zucchini or summer squash, cut into 1/2 inch half moons
1 pound farfalle pasta
5 Tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 pint grape tomatoes, cut in half
1/2 cup chopped basil leaves
2 Tbsp balsamic vinegar
1/4 cup pine nuts, toasted
Recipe Steps
Toss squash with 1 Tbsp kosher salt. Let stand 30 minutes in colander. Pat dry.
Cook pasta according to package directions. Keep warm in pot.
Heat oil in skillet. Cook squash in batches, 5 to 7 minutes, until golden brown and slightly charred.
Add 1 Tbsp oil to skillet. Add garlic and red pepper flakes. Cook 10 seconds.
Add squash, garlic mixture, 2 Tbsp oil, tomatoes, basil, vinegar, and pine nuts to pasta.
Toss to combine.
Alternate squash cooking method-Stir together 2 lbs zucchini with 1/4 cup water and 1 tsp salt. Cover and microwave until zucchini is softened (edges will curl) and liquid is released, 10 to 12 minutes, stirring halfway through.
Drain zucchini and let cool 5 minutes. Heat 2 tbsp oil in 12 inch skillet until medium hot. Add zucchini and cook in even layer, 4 minutes. Cook, stirring every 4 minutes, until zucchini is tender and brown, 10 to 12 minutes.
Or, broil microwave cooked zucchini on high until browned.