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Bow Tie Pasta with Zucchini and Garlic

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author From "Pasta Verde" by Judith Barrett,

Ingredients

  • 2 lbs zucchini , cut in half lengthwise and sliced crosswise into 1/2 slices
  • 1 tbsp salt plus extra for sprinkling on zucchini
  • 1/4 cup olive oil
  • 1 large clove garlic , pressed or finely minced
  • 1/2 lb dry bow tie pasta (farfalle)
  • 2 tbsp chopped fresh basil or parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place zucchini in a colander; sprinkle lightly with salt and allow to stand and drain at least 30 minutes.
  3. Put the zucchini in a medium size roasting pan.
  4. Add the oil and garlic, toss well to coat.
  5. Place in the oven on the top rack; roast until the zucchini is golden brown, 25-30 minutes.
  6. While the zucchini roasts, bring a large pot of water to boil.
  7. Add the tablespoon of salt and the bow ties.
  8. Cook, stirring occasionally, until the pasta is tender but firm, about 7 -10 minutes.
  9. Drain; transfer to a large, preheated serving bowl.
  10. Add the roasted zucchini, basil and cheese
  11. Toss well, serve immediately.