Ingredients
10cwater
6ozfarfalle,(bow tie pasta)
2small zucchini
3tbspvirgin olive oil
8clovegarlic
½tspsalt
¼tspfreshly ground black pepper
2tbspParmesan cheese,grated
Preparation
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 ¼-inch slices.
Stack the slices, and cut them lengthwise into ¼-inch sticks that are 2½ to 3 inches long. This should yield 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 ⅓ 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.
