Zucchini With Bow Tie Pasta Recipes

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• 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 three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and 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 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 Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.

BOW TIE PASTA WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water.
• Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes.
• Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.

BOW TIES WITH ZUCCHINI IN LEMON GARLIC SAUCE

Steps:

• Cook pasta in large sacuepan of boiling water, uncovered, until just tender; drain.
• Meanwhile, halve zucchini lengthways, slice halves thinly on the diagonal.
• Heat butter and oil in large frying pan.
• Cook zuchini and garlic over high heat stirring, unti zucchini is just tender
• Add stock; brng to a boil
• Reduce heat, add cream, lemon rind and chives.
• Stir until hot
• Place pasta in pan with zucchini sauce.
• Toss gently to combine.

ZUCCHINI WITH BOW-TIE PASTA

Steps:

• Cook the pasta in a large saucepan of salted, boiling water until 'al dente'; 8 - 10 minutes.
• Meanwhile, prepare the courgette by peeling into thin strips using a vegetable peeler. Heat the oil in a large saute pan set over a medium heat until hot.
• Add the garlic and fry for 30 seconds. Add the courgette and continue to fry for a further 3 - 4 minutes until softened.
• Drain the pasta, reserving half a cup of the cooking liquid, and add to the courgette. Toss well, loosening with a little of the cooking liquid.
• Season to taste with salt and pepper. Spoon the pasta into bowls and garnish with the yeast, thyme, and saffron threads on top.