Bowtie Pasta with Zucchini, Basil, and Mozzarella
- 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*
- 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.
* 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.