Zucchini and Tomatoes with Farfalle, Basil, and Pine Nuts from Molly MacRae

 

 

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.

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.