This is a quick and easy recipe I stole from another blog. It is so simple, yet so delicious. A great summer meal that smells delicious while you are cooking it. I haven’t made any major tweaks yet, although I might add a second cheese the next time I make it like a Romano or Pecorino.
Original Recipe from No Meat Athlete: http://www.nomeatathlete.com/pasta-with-squash-tomatoes/
Prep Time: 15 Minutes, plus prep for squash
Cook Time: 10 Minutes
1 lb whole wheat bowtie pasta
1 pint grape tomatoes, halved
4 small yellow squash, halved lengthwise and cut into half-inch chunks
1 large clove garlic, minced
1/2 cup fresh basil leaves, roughly chopped
3 Tbsp canola oil
2 Tbsp balsamic vinegar
1/4 tsp crushed red pepper flakes
1/2 cup grated parmesan cheese
Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes so that some water will be released into the bowl. Once the time is up, dry the squash with paper towels and brush off excess salt.
Boil water for the pasta, add salt until it tastes like sea water. Add the pasta and cook until al dente.
While the pasta cooks, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Once it’s shimmering, add the squash and saute for about 5 minutes. The goal is to get some nice color on the squash, so just move it around often enough to keep it from burning. Move the squash to a large plate.
Add another 1 Tbsp of oil to the pan, add the garlic and red pepper flakes and saute for a few seconds, until aromatic. Don’t let it burn! Add the squash back in and stir it in with the garlic and red pepper over medium-low heat to keep it warm while the pasta finishes.
Drain the pasta, combine with the squash mixture, balsamic vinegar, remaining 1 Tbsp oil, tomatoes, and basil. Mix well, adjust seasoning, and serve topped with cheese.