10 cups water
6 ounces farfalle pasta
2 small zucchini
3 tablespoons virgin olive oil
8 cloves garlic, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated parmesan cheese


1. Bring the water to s boil in a large saucepan. Add the farfalle, bring back to a boil and boil for 13-15 minutes, until done as desired.

2. Meanwhile, wash and trim the zucchini, cut them in half crosswise, and then cut them lengthwise into 1/4 inch slices. Stack the slices and cut them lengthwise into 1/4 inch sticks that are 2 1/2 -3 inches long.

3. Heat the oil ins skillet. When hot, sautÈ the zucchini sticks over high heat for 4 minutes, until lightly browned and cooked through. Add the garlic and stir for 30 seconds longer.

4. When the pasta is cooked remove 1/3 cup of the cooking liquid, and place it in a bowl large enough t hold the pasta. Drain the pasta through a colander, and add it to the bowl. Add the zucchini, salt and pepper and toss to combine.

5. Serve with the grated cheese.
This Jacques Pepin dish is an extremely simple pasta which is wonderful to serve with meats or poultry.
Pasta and Zucchini
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