Print Recipe
Mediterranean Summer Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Slice squashes in half length-wise, then cut into ½-inch thick pieces, pat dry and season with salt and pepper.
  2. Bring water and salt for pasta to a boil in a large pot and cook pasta according to instructions, reserving ½ cup of the cooking water.
  3. In a large, non-stick skillet, brown pine nuts over medium heat until fragrant and lightly browned (about 3 minutes). Set aside.
  4. Add 1 tablespoon oil to the skillet and heat over high heat, add the zucchini and stir occasionally until browned on both sides (about 6-7 minutes). Transfer to a plate.
  5. Add another tablespoon of oil, repeat with summer squash and set aside with zucchini.
  6. Add another tablespoon of oil, heat and add onion, stirring for another 6-7 minutes or until translucent and lightly caramelized. Add garlic and lemon zest, stirring for under a minute, then add all squash and stir for about a minute or until hot and turn off heat.
  7. When pasta is cooked, drain and add back into large pot along with ½ cup reserved pasta cooking water.
  8. Add squash mixture, tomatoes, capers, pine nuts, olives, vinegar, lemon juice, parmesan cheese and remaining 3 tablespoons olive oil and toss.
  9. Garnish with parsley

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