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6 small zucchini
2 tsps. salt
2 cups packed fresh basil leaves
l lb. farfalle
l/4 cup olive oil
3 tbsps. butter
l/2 cup grated parmesan
Cut zucchini crosswise into l/8″ thick clies and in a colander toss with salt. Let zucchini stand in drain 45 mins. Pat succhini dry. While zucchini is draining but basil into thin strips and bring pasta pot of water to boil for farfalls. Cook pasta until al dete and ladle out and reserve l cup cooking water. Drain pasta in colander. While pasta is cooking in deep heavy l2″ skillet heat oil over mod high heat until hot but not smoking ans saute zuccinii, stirring until golden and tender about 7 mins. Reduce heat to low and stir in half of basil. Stir in pasta and buttrtr and gently toss until butter is melted. Stir in l/2 cxup reserved pasta water and gently toss , adding more pasta water if mixture seems too dry. Stir in l/2 cup cheese, remainigng basil and s&p. Serve with additional cheese if desired. Gourmet July l999

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