The Splendid Table's How to Eat Supper. I even got to use a few of my CSA goodies - cherry tomatoes, basil, and zucchini. Seriously this took me ten minutes total, and I love the pops of tomato, the freshness of basil, and the heat from the red pepper flakes. The best part is that is great warm, room temperature, or cold.
Summer Zucchini Pasta from The Splendid Table's How to Eat Supper, serves 4 as a main dish:
-1 pound small zucchini (about 4 or 5)
-1 pound penne pasta
-4 tablespoons extra-virgin olive oil
-1/4 teaspoon red pepper flakes, and more to taste
-4 large garlic cloves, coarsely chopped
-2 cups grape tomatoes, halved; or 2 cups other fresh tomatoes, coarsely chopped
-1 to 1 1/2 cups (6 ounces) feta cheese, crumbled
-1/3 tight-packed cup fresh basil leaves, coarsely chopped
To begin, bring the salted water to a boil. Meanwhile, cut squash in to the size of the penne, and chop the tomatoes, garlic, and basil.