A combination of pasta and summer squash results in a light, flavorful dish that’s full of color.
We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much liquid, we salted and drained it to keep our sauce from ending up watery and bland.
The salted squash also browned beautifully; just 5 minutes in a hot skillet gave a light char to each batch. To accompany the squash, we chose halved grape tomatoes, fresh basil, and pine nuts.
We finished the sauce with balsamic vinegar to give it a kick and paired the sauce with farfalle, since its nooks and crannies easily trapped the flavor-packed ingredients. A combination of zucchini and summer squash makes for a more colorful dish, but either may be used exclusively if desired. Cherry tomatoes can be substituted for the grape tomatoes.
If farfalle is unavailable, campanelle and fusilli are good substitutes. We prefer using kosher salt because residual grains can be easily wiped away from the squash; if using table salt, be sure to reduce all of the salt amounts in the recipe by half.