Bowtie Pasta with Zucchini, Basil, 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.
Ingredients
- 12 oz farfalle, (bowtie shaped pasta), uncooked
- 4 medium zucchini, cut into matchsticks
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 1 cup basil leaves, coarsely chopped
- salt and pepper, to taste
- 1 cup shredded lowfat 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 (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 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.
Nutrition
% Daily Value
Calories
493
Calories from Fat
108
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
26%
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
27mg
9%
Sodium
326mg
14%
Potassium
742mg
21%
Total Carbohydrate
72g
Dietary Fiber
5g
19%
Sugars
4g
Sugar Alcohols
0g
Protein
24g
48%
* 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.