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Pasta and Squash with Tomatoes, Olives, and Feta
Ingredients
  • 4 medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into ½-inch pieces
  • kosher salt
  • 1 pound farfalle
  • 5 tablespoons extra-virgin olive oil
  • 1 small red onion, chopped fine (about 1 cup)
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon ground black pepper
  • 1 pint grape tomatoes, each tomato halved
  • ¼ cup finely chopped fresh mint leaves
  • 2 teaspoons red wine vinegar
  • ½ cup pitted kalamata olives, quartered
  • 4 ounces feta cheese, crumbled (about ¾ cup)
  • View Nutritional Information i
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