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BOWTIE PASTA WITH ZUCCHINI AND MOZZARELLA
Courtesy of the Newport Marriott, Rhode Island
12 ounces farfalle, (bowtie shaped pasta),
uncooked
4 medium zucchini, cut into julienne strips
(matchsticks)
1 tablespoons olive oil
2 cloves garlic, minced
1 cup basil leaves, coarsely chopped
1/2 teaspoons salt, to taste (sea salt if on a
corn-free diet*)
Pepper, to taste
1 cup shredded low fat mozzarella cheese*
1/4 cup Parmesan cheese*
Directions
Cook pasta in boiling water until tender. Drain
pasta in a colander but reserve about 1 cup cooking water.
Slice zucchini lengthwise into slices about
1/4-inch thick. Place several slices on top of each other and cut into
little matchsticks. You should have about 4–6 cups of zucchini
"matchsticks".
Heat olive oil in a 12-inch nonstick skillet and
add garlic and zucchini pieces. Cook over medium heat until the
zucchini pieces are tender and light brown in color. Add about half of
the basil and stir for a minute or two. Add salt and pepper. Pour the
cooked pasta into the skillet and stir so that the juices coat the
noodles. If the mixture seems dry, add some of the reserved cooking
water. Finally, add the rest of the basil and the shredded mozzarella,
and stir once more.
Top with Parmesan cheese.
* Allergy notes: People following a corn-free
diet should avoid iodized salt since it contains dextrose, which should
be avoided by those allergic to corn. The egg protein lysozyme is an
unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Yield: 12 cups, 4 servings
Nutrition Facts
Calories: 467
Total Fat: 10g
% Calories
from fat: 19%
Carbohydrate: 70g
Cholesterol: 19mg
Sodium: 515mg |
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