Zucchini w/BowTie Pasta
Source of Recipe
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Recipe Link: http://www.dayrecipe.com/2008/03/03/bow-tie-pasta-with-zucchini-Recipe/
Zucchini w/BowTie Pasta
6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound bow tie pasta
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely grated fresh parmigiano-reggiano plus additional for serving
Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt.
Let zucchini stand to drain 45 minutes. Pat zucchini dry.
While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot
3/4ths full with salted water to a boil for pasta.
Cook pasta in boiling water until al dente.
Ladle out and reserve 1 cup pasta cooking water.
Drain pasta in colander.
While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high
heat until hot but not smoking and saute zucchini, stirring occasionally, until golden
and tender, about 7 minutes.
Reduce heat to low and stir in half of basil.
Stir in pasta and butter and gently toss until butter is melted.
Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as
needed if mixture becomes too dry).
Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
Serve pasta with additional cheese.
Serves 4 as a main course or 6 as a first course.
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