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A great way to use zucchini during the harvest season, with basil and mozzarella as compliments. This can be prepared in about 30 minutes.
Ingredients
12 ounces (340g) farfalle, (bowtie shaped pasta), uncooked
4 medium zucchini, cut into matchsticks
1 Tbsp (15mL) olive oil
2 cloves garlic, minced
1 cup (40g) basil leaves, coarsely chopped
1/2 tsp (3g) salt, to taste (sea salt if on a corn-free diet*)
Pepper, to taste
1 cup (115g) shredded lowfat mozzarella cheese*
1/4 cup (30g) Parmesan cheese*
Directions
Cook pasta in boiling water until tender. Drain pasta in a colander but reserve about 1 cup (240mL) of cooking water.
Slice zucchini lengthwise into slices about 1/4-inch (1cm) thick. Place several slices on top of each other and cut into little sticks, about 1 1/2 inches (4cm) by 1/4-inch (1cm) each. You should have about 4–6 cups (1–1.4L) of zucchini "matchsticks".
Heat olive oil in a 12-inch (30cm) nonstick skillet and add garlic and zucchini pieces. Cook over medium heat until the zucchini pieces are tender and light brown in colour. 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.
