Farfalle with Zucchini and Mozzarella

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Farfalle with Zucchini and Mozzarella

 

12 ounces farfalle, uncooked

4 medium zucchini, cut into matchsticks

1 tbsp. olive oil

2 cloves garlic, minced

1 cup basil leaves, coarsely chopped

1/2 tsp. salt, to taste

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 of cooking water.

Slice zucchini lengthwise into slices about 1/4-inch thick. Place several slices

on top of each other and cut into little sticks, about 1 1/2 inches by 1/4-inch

each. You should have about 4 to 6 cups of zucchini " matchsticks " .

Heat olive oil in a 12 inch 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.

 

 

 

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