Published July 1, 2003.
The marriage of pasta and summer squash or zucchini is often not a happy one. Here's how to make this relationship work.
The pasta and the squash are often bland, and the squash so watery that it quickly turns to mush. The resulting dish has no flavor and little texture.
A recipe that is not only light and healthy but also flavorful.
Keep the skin on the squash to keep the pieces intact, then salt the squash to release excess liquid. Finish the sauce with an acid, such as balsamic vinegar, lemon juice, or red wine vinegar, to give it a kick, and pair the sauce with farfalle to best trap the bits of flavor-packed ingredients.list of recipes