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| Pasta and Squash With Pine Nuts |
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4 medium zucchini or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2-inch pieces |
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Kosher salt |
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1 lb farfalle pasta |
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5 T extra-virgin olive oil, divided |
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3 medium garlic cloves, minced or pressed through a garlic press (about 1 T) |
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1/2 tsp. red pepper flakes |
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1 pint grape tomatoes, cut into halves |
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1/2 C packed chopped fresh basil leaves |
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2 T balsamic vinegar |
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1/4 C pine nuts, lightly toasted |
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Parmesan cheese, to serve |
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Toss the zucchini and/or squash with 1 tablespoon kosher salt in a medium bowl. Transfer to a large colander and set over the bowl. Let drain for 30 minutes. |
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Spread the squash evenly over a double layer of paper towels. Pat squash dry with additional paper towels and wipe off salt.
In a large stockpot, bring 4 quarts of water to a rolling boil. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta. Cook until al dente, about 8 minutes. Drain and return to stockpot. |
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While the pasta cooks, heat 1 tablespoon of oil in a 12-inch non-stick skillet over high heat until just beginning to smoke. Swirl to coat pan with oil. |
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Add half of the squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes. Transfer squash to a baking sheet or large plate. |
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Heat another tablespoon of oil in the skillet and repeat to cook remaining squash. Transfer to baking sheet or plate.
Return empty skillet to a medium-high heat. Add 1 tablespoon of oil along with the garlic and pepper flakes. Cook until fragrant, about 10 seconds, then add squash and stir well to combine and heat through, about 30 seconds. |
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Add the squash mixture, remaining 2 tablespoons olive oil, tomatoes, basil, balsamic vinegar and pine nuts to the pasta in the stockpot. Toss to combine. Adjust seasonings, if needed, and serve, passing Parmesan separately. |
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| | Approximate values per serving (excludes Parmesan): 662 calories, 23 g fat, 0 cholesterol, 20 g protein, 97 g carbohydrates, 7 g fiber, 1,433 mg sodium, 31 percent calories from fat. |
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recipe from: Cook's Illustrated, 07/23/03
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