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Farfalle with Summer Squash, Tomatoes, and Feta
Farfalle and Summer Squash with Tomatoes, Olives, and Feta
Serves 4 to 6
A combination of zucchini and summer squash makes for a nice mix of colors, but either may be used exclusively if desired. We prefer kosher salt because residual grains are easily wiped away from the squash. If using table salt, reduce all of the salt amounts in the recipe by half. If farfalle is unavailable, campanelle or fusilli make a good substitute. To make this recipe gluten-free, use gluten-free pasta.
Ingredients
2 pounds zucchini and/or summer squash, halved lengthwise and sliced 1/2 inch thick (about 907 g)
Kosher salt and pepper
5 tablespoons extra-virgin olive oil (about 68 g)
1 red onion, chopped fine (about 150 g)
3 garlic cloves, minced (about 9 g)
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice (about 2 g zest plus 15 g juice)
1 pound farfalle (454 g)
12 ounces grape tomatoes, halved (340 g)
1/2 cup pitted kalamata olives, quartered (about 75 g)
1/4 cup chopped fresh mint (about 10 g)
2 teaspoons red wine vinegar (about 10 g)
4 ounces feta cheese, crumbled (1 cup; 113 g)
Instructions
1. Toss squash with 1 tablespoon salt in a colander and let drain for 30 minutes. Pat squash dry with paper towels and carefully wipe away any residual salt.
2. Heat 1 tablespoon oil in a 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 minutes, reducing heat if skillet begins to scorch. Transfer to a large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.
3. Heat 1 tablespoon oil in the now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, lemon zest, and 1/2 teaspoon pepper, 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 a boil in a large pot. Add pasta and 2 tablespoons 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, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil, and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Sprinkle individual portions with feta and serve.
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