Like Christi, my most trusted recipe resource is Cook's Illustrated and their line of cook books.  This is no doubt because of the countless amazing meals she has prepared and shared from these recipes.  With a lot of squash and tomatoes in the fridge, I tried that Pasta and Squash with Tomatoes, Olives and Feta from Cook's Illustrated.  I skipped the mint, but the recipe turned out great.

PASTA AND SQUASH WITH TOMATOES, OLIVES, AND FETA

Published July 1, 2003. 

SERVES 4 TO 6 AS A MAIN DISH

A combination of zucchini and summer squash makes for a nice mix of color, but either may be used exclusively if desired. Kosher salt works best for salting the squash because residual grains are easily wiped away.

INGREDIENTS

• 4medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
• Kosher salt
• 1pound farfalle
• 5tablespoons extra-virgin olive oil
• 1small red onion, chopped fine (about 1 cup)
• 3medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1teaspoon lemon zest
• 1tablespoon lemon juice
• 1/2teaspoon ground black pepper
• 1pint grape tomatoes, each tomato halved
• 1/4cup finely chopped fresh mint leaves
• 2teaspoons red wine vinegar
• 1/2cup pitted kalamata olives, quartered
• 4ounces feta cheese, crumbled (about 3/4 cup)

INSTRUCTIONS

1. 1. Toss zucchini and/or summer squash with 1 tablespoon kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. 2. Bring 4 quarts water to rolling boil, covered in stockpot. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta, stir to separate, and cook al dente. Drain and return to stockpot.
3. 3. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash. Return skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add onion and cook, stirring frequently, until softened and browned, about 3 minutes; add garlic, lemon zest, and pepper and cook until fragrant, about 10 seconds. Return squash to skillet and cook, stirring constantly, until combined and heated through, about 30 seconds. Add squash mixture, remaining 2 tablespoons oil, lemon juice, tomatoes, mint, vinegar, and olives to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, sprinkling individual bowls with portion of feta.