Zucchini slices, sauteed in extra-virgin olive oil, are tossed with bow tie pasta, fresh basil, butter and Parmesan cheese.

Farfalle with Zucchini

6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound farfalle (bow-tie pasta)
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus additional for serving

1. Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Rinse and pat zucchini dry with paper towels.
2. While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full water to a boil for farfalle; salt the water just before adding the farfalle. Cook pasta in boiling water until al dente; reserve 1 cup pasta cooking water, then drain pasta in colander.
3. While pasta is cooking, in a deep 12-inch heavy skillet heat oil over medium-high heat until hot and sauté 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 Parmesan, remaining basil, and salt and pepper to taste.
4. Serve pasta with additional cheese.

Makes 4 to 6 servings.