Pasta & Squash with Tomatoes, Basil, and Pine Nuts

This recipe is from Cook's Illustrated magazine. Eric and I both enjoyed it and had second helpings. The kids ate it without complaining, however, they mainly just ate the pasta, and the required amount of veggies. Kaylee is required to eat 7 and Cameron is required to eat 4. I consider this a victory.

I made a couple of changes to the recipe. I had to sub dried basil for fresh since Stacks was out, I omitted the red pepper in case it was too spicy for the girls, and I didn't wait the required time for the squash to dry out. Really who has time? This worked out fine, but I think the squash took longer to cook because it was so moist. This is a nice spring-like recipe.

Pasta and Squash with Tomatoes, Basil, and Pine Nuts

4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2 inch piecesKosher Salt
1 lb farfalle pasta (bow-tie)
5 Tbsp extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbsp)
1/2 tsp red pepper flakes
1 pint grape tomatoes, each tomato halved
1/2 cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
1/4 cup pine nuts, toasted in small dry skillet over medium-low heat until lightly browned and fragrant (about 4 minutes)
Parmesan cheese for serving

1. Toss zucchini and/or summer squash with 1 Tbsp kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.

2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 Tbsp kosher salt (or 1 Tbsp table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.

3. While pasta is cooking, heat 1 Tbsp oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 Tbsp oil to skillet, swirl to coat pan, and repeat with remaining squash. Return empty skillet to medium-high heat; add 1 Tbsp oil and swirl to coat pan. Add garlic and pepper flakes; cook until fragrant, about 10 seconds. Return squash to skillet and stir well to combine and heat through, about 30 seconds. Add squash mixture, remaining 2 Tbsp oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, passing Parmesan separately.