Bowtie Pasta with Zucchini and Mozzarella
A great way to use zucchini during the harvest season, with
basil and mozzarella as compliments. This can be prepared in about 30 minutes.
Calorie: 493, Proteins: 24 g, Total Fat: 12 g, Fiber: 4.60 g, Sugar 4 g.
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
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
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.