Pasta with Vegetables, Basil, and Pine Nuts

Halve zucchini and yellow squash (I used one of each). Halve each half, and then cut crosswise into half inch pieces. Toss squash and ½ tablespoon kosher salt in medium bowl. Transfer to colander and set over the bowl. Let stand for 30 minutes to drain. Spread the squash evenly over a double layer of paper towels. Pat dry with additional paper towels and wipe off any residual salt.

Cook pasta to al dente, drain, and return to pot.

While the pasta cooks, heat 1-tablespoon olive oil in a 12" skillet. Swirl to coat. Add squash and cook, stirring occasionally, until golden brown and slightly charred, about 5-7 minutes. Transfer to baking sheet or bowl.

Return empty skillet to medium heat. Add 1-tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 10 seconds. Add squash, stir to combine, and heat about 30 seconds.

Add the squash mixture, one tablespoon olive toil, tomatoes, basil, balsamic vinegar, and pine nuts to the pasta in the stockpot. Toss to combine. Put into serving dish and top with or pass freshly grated Parmesan cheese.

NOTE: This recipe was in the Orlando Sentinel in July 2003 and they said is from Cook’s Illustrated. The above is half the given recipe and we got two meals out of it. It did not give an "amount" of basil, so I just cut up some fresh basil and used it. It had a good flavor, and I actually liked it better warmed up, I think!

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