Spinach Fettuccine with Tangy Grilled Summer Squash
Photo: Con Poulos
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Total: 1 Hour, 45 Minutes
- 6 summer squash, 4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 cup (plus 1 tablespoon) extra-virgin olive oil
- 5 garlic cloves
- 3 large tarragon sprigs plus 2 tablespoons chopped tarragon
- 1/2 cup mint leaves, plus 1/4 cup chopped mint
- 1/8 teaspoon saffron threads, crumbled
- 2 tablespoons rice vinegar
- 1 pound vegan fresh spinach fettuccine
- Freshly ground pepper
- Toss the 1/3-inch-thick squash slices with the 2 tablespoons of kosher salt and let stand for 45 minutes.
- In a large bowl, combine the cider vinegar with the sugar and stir to dissolve the sugar. Rinse and dry the salted squash and add it to the bowl; toss to coat with the vinegar.
- In a blender, puree the 1/2 cup of olive oil with the garlic and transfer to a small saucepan. Bring to a simmer, then pour the garlic oil over the squash. Add the tarragon sprigs and mint leaves and press to compact. Cover and refrigerate overnight.
- Light a grill. Lift the squash out of the marinade; scrape any excess marinade back into the bowl and reserve. Grill the marinated squash strips over high heat until nicely charred, about 1 minute per side. Cut the squash into 1-inch pieces.
- Bring a large pot of salted water to a boil. In a large, deep skillet, heat 1/4 cup of the reserved marinade and add the saffron. Add the 1/8-inch-thick squash slices and cook over high heat, tossing, until al dente, about 1 minute. Add the rice vinegar, season lightly with salt and toss well. Add the grilled squash and toss to heat through. Remove from the heat.
- Cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water. Drain the pasta and add it to the skillet. Toss well over moderate heat, gradually adding the reserved pasta cooking water to make a sauce. Season with salt and pepper and transfer to a large bowl. Drizzle the remaining 1 tablespoon of olive oil all over, sprinkle with the chopped tarragon and mint and serve right away.
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