6 servings
Ingredients:
6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound farfalle (bow-tie pasta)
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus additional for serving
CUT zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Rinse and pat zucchini dry with paper towels.
CUT basil into thin strips and bring a 6-quart pasta pot three fourths full water to a boil for farfalle; salt the water just before adding the farfalle. Cook pasta in boiling water until al dente; reserve 1 cup pasta cooking water, then drain pasta in colander.
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 Parmesan, remaining basil, and salt and pepper to taste.
Serve pasta with additional cheese.
