Pasta And Summer Squash With Tomatoes, Olives, And Feta

Ingredients

2 pounds zucchini and/or summer squash, halved lengthwise and sliced 1⁄2 inch thick
Kosher salt and pepper
5 tablespoons extra-virgin olive oil
1 red onion, chopped fine
3 garlic cloves, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 pound farfalle
12 ounces grape tomatoes, halved
1⁄2 cup pitted kalamata olives, quartered
1⁄4 cup minced fresh mint
2 teaspoons red wine vinegar
4 ounces feta cheese, crumbled (1 cup)

Instructions

Toss squash with 1 tablespoon salt, transfer to large colander set over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels. Pat squash dry with additional paper towels and wipe off residual salt.
Heat 1 tablespoon 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 to 7 minutes, reducing heat if skillet begins to scorch. Transfer squash to large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.
Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, lemon zest, and 1⁄2 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve, passing feta separately.

Pasta And Summer Squash With Tomatoes, Olives, And Feta

Ingredients

Instructions

Tags

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