Farfalle and Summer Squash with Tomatoes, Olives, and Feta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss squash with 1 tablespoon salt in colander and let drain for 30 minutes. Pat squash dry with paper towels and carefully wipe away any residual salt.

Step 2

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch; transfer to large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.

Step 3

Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, lemon zest, and ½ teaspoon pepper, and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.

Step 4

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil, and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Sprinkle individual portions with feta and serve.