Recipe courtesy of Jacques Pepin.
I make this extra-simple pasta sauce with zucchini, garlic, salt, pepper, and olive oil. The combination of vegetables and cooking liquid creates a rich, satisfying, colorful pasta sauce that is not too high in calories.
10
c.
water
6
oz.
farfalle (bow-tie pasta)
2
small zucchini
3
tbsp.
virgin olive oil
8
clove garlic
1/2
tsp.
salt
1/4
tsp.
Freshly ground black pepper
2
tbsp.
grated Parmesan cheese
- Bring the water to a boil in a large saucepan. Add the farfalle, bring back to a boil, and boil for 13 to 15 minutes, until done as desired.
- 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 to 3 inches long. (You should have 2 cups.)
- Heat the oil in a skillet. When hot, sauté the zucchini sticks over high heat for 4 minutes, until lightly browned and cooked through. Add the garlic, and sauté for 30 seconds longer.
- When the pasta is cooked, remove 1/3 cup of the cooking liquid, and place it in a bowl large enough to 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.
- Serve with the grated cheese.
Illustration by Michael Toland
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