Pasta and Squash with Tomatoes, Basil, and Pine Nuts

Published July 1, 2003.

Why this recipe works:

For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished the sauce with an acid, such as balsamic vinegar, lemon… read more

For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished the sauce with an acid, such as balsamic vinegar, lemon juice, or red wine vinegar, to give it a kick and paired the sauce with farfalle to best trap the bits of flavor-packed ingredients.

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Serves 4 to 6 as a main dish

A combination of zucchini and summer squash makes for a nice mix of color, but either may be used exclusively if desired. Kosher salt works best for salting the squash because residual grains are easily wiped away.

Ingredients

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