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Pasta and Squash with Tomatoes, Olives, and Feta
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2 | zucchini, cut into 1/2" pieces |
2 | squash, cut into 1/2" pieces |
1 pound | farfalle |
1 tbs | salt |
1 tsp | pepper |
5 tbs | olive oil |
1 cup | red onion, chopped fine |
3 cloves | garlic , pressed |
1 tsp | lemon zest |
1 tbs | lemon juice |
1 pint | cherry tomatoes , halved |
1/4 cup | mint , finely chopped |
2 tsp | red wine vinegar |
1/2 cup | kalamata olives , pitted and quartered |
4 ounces | feta cheese , crumbled |
Toss zucchini and/or squash in 1 tbs salt and place in colander
Let sit over a bowl for 30 min then place on double paper towl to dry
Pat off excess salt
Add 2 tbs salt to 4 quarts boilging water and cook pasta al dente
Drain well and return to pot
Heat 1 tbs oil in skillet over high heat
Add 1/2 of zucchini and/or squash until brown or slightly charred
Set aside on baking sheet and repeat with other half
Brown onion with another 1 tbs oil over medium heat then add garlic, zest, and pepper
Cook for another 30 seconds
Add zucchini and/or squash mixture, 2 tbs oil, lemon juice, tomatoes, mint, vinegar, olives to pasta
Toss to combine and serve individual bowls sprinkled with feta
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