Shaved Squash And Tomato Pasta Recipes

SUMMER SQUASH AND TOMATO SALAD

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

PASTA WITH WINTER SQUASH AND TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
• When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL

Steps:

• Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
• Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.