Appears in Cook's Illustrated July/August 2003
The marriage of pasta and summer squash or zucchini is often not a happy one. Here's how to make this relationship work.
For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished th...