Recipe courtesy of From the Kitchens Of...
Episode: Kenmore
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Salt
  • 8 ounces dried penne pasta
  • 1 large yellow squash
  • 1 medium zucchini
  • 1/4 cup, plus 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 pint grape tomatoes, halved
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 4 ounces goat cheese, sliced into small pieces

Directions

Place a large pot of water over high heat. Bring to a boil and add a generous pinch of salt. Add pasta and cook to package directions for al dente, about 7 to 8 minutes.

Slice the squash and zucchini in half lengthwise. Slice each half into 1/4-inch thick "half moon" slices and set aside. 

While the pasta is cooking, heat a large skillet over high heat and add 2 tablespoons olive oil. Add the zucchini, season with salt and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove the zucchini to a plate. To the same pan, add another 2 tablespoons olive oil. Add the yellow squash, season with salt, and pepper and cook 3 to 4 minutes, until slightly browned, tossing halfway through. Remove to a plate with zucchini. 

To the same skillet add the remaining olive oil and turn down heat to medium. Add the garlic and red pepper flakes and saute 1 minute. Add the tomatoes, season with salt and pepper and saute for another 2 minutes. Add the cooked squash, zucchini, herbs and goat cheese, toss together and saute 1 minute. 

Strain the pasta and return to the pot. Add the sauteed vegetables to the pot and toss. Taste and adjust seasoning, if necessary. Transfer to a serving bowl, garnish with a little bit fresh basil and parsley and serve immediately.

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