Spinach Fettuccine With Tangy Grilled Summer Squash

1. 1

   Toss the 1/3-inch-thick squash slices with the 2 tablespoons of kosher salt and let stand for 45 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.