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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Farfalle & Summer Squash with Tomatoes, Basil, & Pine Nuts Recipe

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This recipe for Farfalle & Summer Squash with Tomatoes, Basil, & Pine Nuts is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of zucchini and/or summer squash, halved lengthwise and sliced 1/2 inch thick
Kosher salt and pepper
8 tablespoons extra-virgin olive oil
3 garlic loves, minced
1/2 teaspoon red pepper flakes
1 pound farfalle pasta
12 ounces grape tomatoes, halved
1/2 cup chopped fresh basil
1/3 cup pine nuts, toasted
2 tablespoons balsamic vinegar
Grated Parmesan cheese
Directions:
Directions:
1. Toss squash with 1 T salt in colander and let drain for 30 minutes. Pat squash dry with paper towels and carefully wipe away any residual salt.
2. Heat 1 T 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 min, reducing heat if skillet begins to scorch. Transfer to lg plate. Repeat with remaining squash.
3. Heat 1 T of oil in now-empty skillet over medium heat until shimmering. Add garlic & pepper flakes and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 T 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, tomatoes, basil, pine nuts, vinegar, and remaining 2 T oil and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe from 'The Complete Vegetarian Cookbook'.

I made reduced amounts because this is for 6 people, and I cooked for 2. I did not add pine nuts or pepper flakes. I added "Pasta" seasonings & some creamy cheese. Because tomatoes were cold & it was winter - I added them at end to the cooking squash.

 

 

 

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