From Coles Magazine, April 2013.
I don’t often use golden squash but this pasta recipe persuaded me.
I took four squash and sliced them thinly on the mandolin. I chopped a garlic clove and one green chilli, including the seeds. I put on a large pot of salted water to bring to the boil.
In a frying pan I heated up 2 tablespoons olive oil. Into the pan went the garlic, the chilli and the squash. Into the saucepan went about 250g spaghettini. I sautéed the squash for about 4 minutes and then added the juice of half a lemon, together with zest. I sprinkled in some salt and it was ready for the pasta which had by now reached al dente. I drained the pasta and added it to the frying pan with the squash. I also added about 100g crumbled feta. The mixture was tossed to mix everything together. It went onto serving plates, had black pepper ground over it and some mint leaves tossed over. The pasta was ready.
While this was a pleasant pasta it’s one that I doubt I would repeat. I enjoyed the tang of the lemon against the creamy salty feta. I felt that the squash, though evident, was overshadowed by the other flavours.
Ease of cooking: ✔✔✔✔