This
is a light, lovely dish taking advantage of zucchini and little tomatoes fresh
from the garden. Fresh basil, too, if yours hasn’t bolted yet. Balsamic vinegar
adds zing, and the pleats in the farfalle capture all the flavors so that each
mouthful is amazing.
Zucchini and Tomatoes with Farfalle, Basil, and Pine Nuts
(Adapted
from The Complete Plant-Based Cookbook from America’s Test Kitchen)
Ingredients
2
pounds zucchini, halved lengthwise and sliced ½ inch thick
Kosher
salt for salting zucchini and pasta water
5
tablespoons olive oil, divided
3
or 4 garlic cloves, minced
½
teaspoon red pepper flakes
1
pound farfalle
12
ounces little tomatoes, halved (I cut of up a couple of plum tomatoes because we were
short of smaller ones)
½
cup chopped fresh basil
¼
cup pine nuts, toasted
2
tablespoons balsamic vinegar
Directions
Toss
zucchini with 1 tablespoon kosher salt in a colander and let drain for 30
minutes. Pat zucchini dry with paper towels and wipe away any residual salt.
Meanwhile,
toast pine nuts in a dry skillet, watching closely so they don’t burn. Cut the tomatoes
and chop the basil.
Heat
1 tablespoon oil in a 12-inch skillet over high heat until just smoking. Add
half the zucchini and cook, stirring occasionally, until golden brown and
slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch.
Transfer to a large plate. Repeat with another tablespoon oil and the remaining
zucchini.
Heat
1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add
garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in
zucchini and cook until warmed through, about 30 seconds.
Meanwhile, bring water to boil in a large pot. Add pasta and 2 tablespoons kosher salt. Cook until al dente (according to package directions). Drain and return to pot. Add the squash mixture, tomatoes, basil, pine nuts, vinegar, and the remaining 2 tablespoons oil. Toss to combine. Season with salt and pepper to taste.
Look for
Molly’s new series—the Haunted Shell Shop Mysteries—coming in July 2024!
Book 1: Come
Shell or High Water
And
in the meantime, you can enjoy her other books.
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Thank you for the recipe. It not only sounds yummy, but looks great too. I can see this as a dish to serve friends for a light meal or as an offering as a choice on a bigger one.
ReplyDelete2clowns at arkansas dot net
It would make a nice side, Kay.
DeleteWow...what a delicious-looking treat! Farfalle is my second favorite pasta! (The first is gnocchi) I have all the ingredients except for the pine nuts, but I will get them today. Pine nuts add such a great flavor. Can't wait to make this. Thank you. Molly for sharing this recipe with us! Luis at ole dot travel
ReplyDeleteYou're welcome, Luis!
DeleteThis looks lovely.
ReplyDeleteAdd some cooked beans (chickpeas, pinto, kidney, whatever) and a sprinkle of cheese and you have a really filling meal.
Those additions are a great idea, Libby.
DeleteSounds very good thank you, I am going to try it.
ReplyDeleteI hope you like it as much as we do, Penney. Thanks for stopping by the kitchen today.
DeleteHi Molly - yes to everything in this recipe! I love zucchini and am always looking for a way to add it in. aprilbluetx at yahoo dot com
ReplyDelete