Pasta and Squash with Tomatoes, Olives, and Feta | America's Test Kitchen

Name: Pasta and Squash with Tomatoes, Olives, and Feta | 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; 1 small red onion, chopped fine (about 1 cup); 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon ground black pepper; 1 pint grape tomatoes, each tomato halved; 1/4 cup finely chopped fresh mint leaves; 2 teaspoons red wine vinegar; 1/2 cup pitted kalamata olives, quartered; 4 ounces feta cheese, crumbled (about 3/4 cup)

www.americastestkitchen.com

The marriage of pasta and summer squash or zucchini is often not a happy one. Here's how to make this relationship work.

Keywords

Vegetables
Vegetarian
Gluten Free
Main Courses

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:

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
1 small red onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
1 pint grape tomatoes, each tomato halved
1/4 cup finely chopped fresh mint leaves
2 teaspoons red wine vinegar
1/2 cup pitted kalamata olives, quartered
4 ounces feta cheese, crumbled (about 3/4 cup)