Farfalle with Zucchini
Zucchini slices, sautéed in extra-virgin olive oil, are tossed with bow tie pasta, fresh basil, butter and Parmesan cheese.
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
- 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.
- 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.
- 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.
- Serve pasta with additional cheese.
Makes 4 to 6 servings.