Zucchini and Bow Ties
By: Emily Riedemann
Published: Friday, August 27, 2010 - 6:20pm

Ingredients




Coarse salt
1 pound bow tie pasta
1/4 cup olive oil (4 times around the pan)
6 garlic cloves, minced
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 
Coarse black pepper
1 cup grated Parmesan or Romano cheese
1 cup fresh basil leaves, torn or shredded





Preparation

1 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. 2 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. 








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Preparation

 1  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.  2  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.