Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese

Name: Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese
Cuisine: Europe, Italian
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; 3 , large shallots, chopped fine (about 1 cup); 1/4 cup, capers, drained, rinsed, and rough chopped; 2 teaspoons, grated lemon zest; 1/2 teaspoon, ground black pepper; 1/4 cup, chopped fresh parsley leaves; 1 pint, grape tomatoes, washed and halved; 2 tablespoons, lemon juice; 4 ounces, goat cheese, crumbled (about 1 cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Gluten Free
Vegetarian

Appears in Cook's Illustrated July/August 2003

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

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6 as a main dish

Pasta and Squash with Parsley, Shallots, Lemon, Capers, and Goat Cheese

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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