whole wheat bowtie pasta
grape tomatoes, halved
yellow squash, halved lengthwise and cut into half-inch chunks
fresh basil leaves, roughly chopped
crushed red pepper flakes
large clove garlic, minced
grated parmesan cheese, optional
- 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 tablespoon of the oil in a large skillet over medium-high heat. Once it's shimmering, add the squash and sauté 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 tablespoon of oil to the pan, add the garlic and red pepper flakes and sauté 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 tablespoon oil, tomatoes, and basil. Mix well, adjust seasoning, and serve topped with cheese.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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