Zucchini and Bow Ties


1/4 cup olive oil (4 times around the pan)
2 medium zucchini, cut into match sticks (or I just used one large)
Cherry tomatoes (I was feeling creative, though, and happened to have some orange
1 cup fresh basil leaves, torn or shredded


Bring a large pot of water to a boil and salt it. Cook the bow ties al dente. Heads up: you will need to save a couple of ladles of starchy cooking water.
Heat a large skillet over medium heat, add the olive oil and garlic. Cook for 2 minutes, then add the zucchini (and tomatoes). Cook gently for 8 to 10 minutes. Season with salt and pepper and add a couple of ladles of cooking water. Drain the pasta and add to the zucchini. Toss with the cheese and turn off heat. Toss for 2 minutes, until the liquids are absorbed. Serve in shallow bowls with lots of shredded basil on top.


4 servings


Friday, August 27, 2010 - 6:20pm


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