Farfalle with Zucchini
(Farfalle con Zucchini)
Ingredients:
6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound Farfalle pasta
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely grated fresh Parmigiano-Reggiano plus additional for serving
Directions:
Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt.
Let zucchini stand to drain 45 minutes. Pat zucchini dry.
While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle.
Cook pasta in boiling water until 'al dente' and ladle out and reserve 1 cup pasta cooking water.
Drain pasta in colander.
While pasta is cooking, in a deep 12-inch heavy skillet heat olive oil over moderately high heat until hot but not smoking and saute zucchini, stirring occasionally, until golden and tender, about 7 minutes.
Reduce heat to low and stir in half of basil.
Stir in pasta and butter and gently toss until butter is melted.
Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry).
Stir in 1/2 cup Parmigiano-Reggiano cheese, remaining basil, and salt and pepper to taste.
Serve pasta with additional cheese. Serves 4 as a main course or 6 as a first course.