Pasta and summer squash with parsley, shallots, lemon, capers, and goat cheese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • damazinah on July 07, 2018

    Really good. I had to modify it a bit for a meat-&-potatoes-with-veggies-cooked-to-death family member (who ultimately had 3 servings). I continued cooking the squash & shallots till they caramelized nicely, deglazed the pan with white wine, added (drained) canned diced tomatoes in lieu of grape tomatoes, and stirred the goat cheese in to create a creamy coating.

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