This is a delightful summery dish that is sure to satisfy your pasta cravings. Wonderful with some chicken sausages on the side.
2 pounds of zucchini and/or summer squash, halved lengthwise and sliced 1/2 inch thick
Kosher salt and pepper
5 tablespoons of extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 pound farfalle
12 ounces grape tomatoes, halved
1/2 cup pine nuts, toasted
2 tablespoons balsamic vinegar
Grated Parmesan cheese
Toss squash with 1 tablespoon of salt in colander and let drain for 30 minutes. Pat squash dry with paper towels.
Heat 1 tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5-7 minutes, reducing heat if skillet begins to scorch; transfer to large plate. Repeat with 1 tablespoon of oil and remaining squash.
Heat 1 tablespoon of oil in now-empty skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.
Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 2 tablespoons of salt and cook until al dente, about 11 minutes. Drain pasta and return to pot. Add squash mixture, tomatoes, basil, pine nuts, vinegar, and remaining 2 tablespoons of oil and toss to combine. Season with salt and pepper to taste. Serve with Parmesan.
Recipe from "The Ultimate Vegetarian Cookbook"
Illustrations by Rosie Kosinski