Shaved Squash and Tomato Pasta
- Kosher salt
- 12 ounces mezzi rigatoni or other short pasta
- 1 clove garlic
- 1 small yellow squash
- 2 pounds assorted heirloom tomatoes, chopped
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 bunch basil, leaves chopped
- Freshly ground pepper
- 1/4 cup grated grana padano or parmesan cheese, plus more for topping
- 4 ounces fresh mozzarella (regular or smoked), roughly chopped
- Bring a large pot of salted water to a boil.
- Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
- Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline).
- Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
- Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella.
- Toss until combined, adding the reserved pasta water as needed to moisten.
- Season with salt and pepper.
- Divide among bowls; drizzle with olive oil and top with more grana padano.
- Per serving: Calories 698; Fat 33 g (Saturated 10 g); Cholesterol 40 mg; Sodium 766 mg; Carbohydrate 77 g; Fiber 7 g; Protein 25 g
- Photograph by Justin Walker
kosher salt, mezzi rigatoni, clove garlic, yellow squash, tomatoes, extravirgin olive oil, basil, freshly ground pepper, parmesan cheese, regular
Taken from www.foodnetwork.com/recipes/food-network-kitchens/shaved-squash-and-tomato-pasta-recipe.html (may not work)