This is just as good the next day cold as it is when you make it fresh, and that’s always a plus when it comers to a big bowl of pasta. This comes from Kay Chun in NYTimes Cooking, but we were not able to find the eggplant her recipe calls for so we went with an equal mixture of zucchini and yellow squash.
For this you’ll need: x2 zucchini (cut in half and sliced into 1/4″ thick peices), x2 yellow squash (cut also into 1/4″ thick half moon pieces), 8 oz feta (crumbled into small pieces), 1/2 lb rigatoni, 1/4 cup fresh dill (chopped), salt, pepper, coriander, olive oil.
First, bring your salted water to a boil and start your pasta cooking.
Meanwhile, toss your cut squash in a large bowl with some salt, pepper and coriander. Working in batches over medium heat in a large skillet with 2-3 Tbsp of olive oil, brown the squash in one layer on both sides (don’t let it get mushy) – about 8-10 mins, turning once or twice. Place to one side after each batch on a large serving plate.
Once the pasta has cooked to al dente (check the package instructions), drain it saving 1-1/2 cups of the cooking water. Return the pasta to the still warm pot it was cooked in, add about a cup of the water (while it is still hot) and the crumbled feta. Stir together using a wooden spoon so that a smooth sauce starts to form. Add a little more water if it seems too thick.
Stir in the fresh dill and the browned squash and gently turn the whole thing over with your wooden spoon adding salt and pepper if needed.
Transfer to a large serving bowl and serve with crusty bread and grated parmesan.
Dinner at Our Place 