We have done a summer squash pasta recipe in the past, but this one has different flavors and is a unique combination between squash pasta and pasta puttanesca. It’s a great dinner with the flavors of summer! It can easily be made dairy free and gluten free. Enjoy this easy and delicious pasta and summer squash dish.
4 medium summer squash and/or zucchini, halved lengthwise and then cut crosswise into 1/2 inch pieces
1 pound farfalle (or pasta of choice, can be gluten free)
5 tablespoons olive oil
1 small red onion, chopped fine
3 garlic cloves, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1 pint grape tomatoes, halved
1/4 cup fresh mint, chopped
2 teaspoons red wine vinegar
1/2 cup pitted and quartered kalamata olives
4 ounces feta cheese, crumbled (optional)
Toss squash or zucchini with 1 tablespoon sea salt in a medium bowl; transfer to colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
Cook pasta until al dente. Drain and return to pot.
While pasta is cooking, heat 1 tablespoon olive oil in 12 inch skillet over high heat until just beginning to smoke; swirl pan to coat with oil. Add half of the squash and cook, stirring occasionally, until golden brown and slightly charred, 5-7 minutes; transfer to a baking sheet or large plate.
Add 1 tablespoon oil to the skillet and repeat with remaining squash. Return skillet to medium-high heat; add 1 tablespoon oil and cook onion until softened and browned, about 3 minutes; add garlic, lemon zest, and pepper and cook until fragrant.
Return squash to skillet and cook, stirring constantly, until combined and heated through. Add squash mixture, remaining oil, lemon juice, tomatoes, mint, vinegar and olives to pasta in stock pot; toss to combine.
Season with salt and pepper and serve in individual bowls. Top each serving of pasta and summer squash with feta cheese and enjoy!
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Recipe and photo by Michelle