1. Cook pasta according to package directions,
omitting salt and fat. Drain in a colander over a
bowl, reserving 3/4 cup cooking liquid. Shave
zucchini and squash into thin ribbons using a
vegetable peeler; discard seeds. Place ribbons in
a large bowl.
2. Heat a large skillet over medium heat. Add 1
tablespoon oil to pan; swirl to coat. Add
tomatoes, salt, and pepper to pan; cook 8 minutes
or until tomatoes begin to break down, stirring
occasionally. Remove tomatoes from pan using a
slotted spoon; add to squash ribbons. Add garlic
to pan; cook 1 minute or until fragrant, stirring
constantly. Stir in reserved 3/4 cup cooking
liquid; bring to a boil. Gradually add remaining 2
tablespoons oil to pan, stirring constantly with a
whisk.
3. Add pasta to pan; cook 1 minute, tossing to
coat. Remove pan from heat. Add pasta mixture to
squash mixture; toss. Sprinkle with Parmesan
cheese and mint.
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