Spinach Fettuccine with Tangy Grilled Summer Squash

Name: Spinach Fettuccine with Tangy Grilled Summer Squash
Cook time: 45 min
Yield: 4
Ingredients: Six 4-ounce 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

Spinach Fettuccine with Tangy Grilled Summer Squash was pinched from <a href="http://www.foodandwine.com/recipes/spinach-fettuccine-with-tangy-grilled-summer-squash" target="_blank">www.foodandwine.com.</a>

"At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash...."

INGREDIENTS

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Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline

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2 tablespoons kosher salt, plus more for seasoning

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1 tablespoon cider vinegar

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1 1/2 teaspoons sugar

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1/2 cup plus 1 tablespoon extra-virgin olive oil

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5 garlic cloves

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3 large tarragon sprigs plus 2 tablespoons chopped tarragon

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1/2 cup mint leaves, plus 1/4 cup chopped mint

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1/8 teaspoon saffron threads, crumbled

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2 tablespoons rice vinegar

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1 pound vegan fresh spinach fettuccine

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Freshly ground pepper

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