pasta and squash

[Guest guest]

hirsch's column this week is about catered wedding receptions and the vegetarian

entree rivaling rubber chicken for flavor. blech. Try this recipe instead...

photo at the website mentioned in the notes section below

 

 

 

* Exported from MasterCook *

 

Pasta and Squash with Tomatoes, Basil and Pine Nuts

 

Recipe By :Cook's Illustrated magazine 2003-07/08

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds zucchini and/or yellow summer squash

Kosher salt -- (see directions)

1 pound farfalle pasta

5 tablespoons extra-virgin olive oil -- (Divided)

1 tablespoon minced garlic

1/2 teaspoon red pepper flakes

1 pint grape tomatoes -- cut into halves

1/2 cup packed chopped fresh basil leaves

2 tablespoon balsamic vinegar

1/4 cup pine nuts -- lightly toasted

Parmesan cheese -- to serve

 

Preparation: 1 hour

 

1. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Toss

the zucchini and-or squash with 1 tablespoon kosher salt in a medium bowl.

Transfer to a large colander and set over the bowl. Let stand for 30 minutes to

drain.

 

2. Spread the squash evenly over a double layer of paper towels. Pat squash dry

with additional paper towels and wipe off any residual salt.

 

3. In a large stockpot, bring 4 quarts of water to a rolling boil. Add 2

tablespoons kosher salt (or 1 tablespoon table salt) and pasta. Cook until al

dente, about 8 minutes. Drain and return to the stockpot.

 

4. While the pasta cooks, heat 1 tablespoon of oil in a 12-inch nonstick skillet

over high heat until just beginning to smoke. Swirl to coat pan with oil.

 

5. Add half of the squash and cook, stirring occasionally, until golden brown

and slightly charred, about 5 to 7 minutes. Transfer the squash to a baking

sheet or large plate.

 

6. Heat another tablespoon of oil in the skillet and repeat to cook remaining

squash. Transfer to baking sheet or plate.

 

7. Return empty skillet to a medium-high flame. Add 1 tablespoon of oil, garlic

and pepper flakes. Cook until fragrant, about 10 seconds, then add squash and

stir well to combine and heat through, about 30 seconds.

 

8. Add the squash mixture, remaining 2 tablespoons olive oil, tomatoes, basil,

balsamic vinegar and pine nuts to the pasta in the stockpot. Toss to combine.

Adjust seasonings, if needed, and serve, passing Parmesan separately.

Makes 4 to 6 servings as main dish.

 

Source:

" VEGETARIAN COOKING: Associated Press J.M. Hirsch 07-09-2003 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 12g Fat (31.2% calories

from fat); 10g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

11mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2

Fat.

 

NOTES : Pasta and Squash with Tomatoes, Basil and Pine Nuts is made with a

recipe worked out by Cook's Illustrated magazine. It's a perfected version of

pasta with vegetables -- Cook's Illustrated writer Elizabeth Germain explains

that summer squash and pasta can make a great coupling

See <http://www.naplesnews.com/03/07/neapolitan/d942143a.htm> retrieved

2003-07-09

 

Nutr. Assoc. : 5663 0 26044 0 0 0 2557 3332 0 0 0