Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese

Name: Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese
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)

www.americastestkitchen.com

Pasta and squash blend with parsley, shallots, lemon, capers, and goat cheese for a flavorful dish that highlights fresh ingredients and textures.

Keywords

Main Courses
Italian
Europe
Vegetables
Fruits & Vegetables
Grains
Rice & Beans
Vegetarian
Gluten Free

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Colander
Paper towel
Stockpot
Nonstick skillet
Baking sheet
Plate
Mixing bowl
Measuring spoon
Tongs
Kitchen stove
Wooden spoon
Serving bowl

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)