Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese | America's Test Kitchen

Ingredients

• 4 medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
• kosher salt
• 1 pound farfalle
• 5 tablespoons extra-virgin olive oil
• 3 large shallots , chopped fine (about 1 cup)
• 1/4 cup capers , drained, rinsed, and rough chopped
• 2 teaspoons grated lemon zest
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 1 pint grape tomatoes , washed and halved
• 2 tablespoons lemon juice
• 4 ounces goat cheese , crumbled (about 1 cup)