Farfalle and Summer Squash with Lemon, Capers, and Goat Cheese

Total time: 1.5 hours

Source: The Complete Vegetarian Cookbook

Servings: 6

I’m back! This one is from a week ago, but I didn’t feel like writing a post that night and then the next day was full of getting ready to go out of town and cooking, so I never posted. Fortunately, I took a few pictures during the process which jogged my memory.

I cut the zucchini by hand, salted it, and let it drain right at the beginning and was able to do the rest of the prep (except crumbling the cheese) while it was draining. Altogether it was pretty easy to make and dishes were easy. I always need to start cooking pasta earlier than I do because water takes forever to boil, but otherwise, everything was quick.

Flavors were good. The combination of lemon, tomatoes, goat cheese, and zucchini worked together really well. Best of all, the kid who “doesn’t eat red stuff” ate a bunch of tomatoes without too much complaining.


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