Pasta and Squash with Tomatoes, Olives, and Feta

Name: Pasta and Squash with Tomatoes, Olives, and Feta
Yield: Serves 4 to 6 as a main dish
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; 1 , small red onion, chopped fine (about 1 cup); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon, lemon zest; 1 tablespoon, lemon juice; 1/2 teaspoon, ground black pepper; 1 pint, grape tomatoes, each tomato halved; 1/4 cup, finely chopped fresh mint leaves; 2 teaspoons, red wine vinegar; 1/2 cup, pitted kalamata olives, quartered; 4 ounces, feta cheese, crumbled (about 3/4 cup)

Main Courses
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.

SERVES 4 to 6 as a main dish

Pasta and Squash with Tomatoes, Olives, and Feta

Why This Recipe Works

This is a members' feature.