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Marinated Zucchini with Bow Ties

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish or salad -- with grilled chicken, for instance.
RECIPE INGREDIENTS
1/3 cup plus 3 tablespoons olive oil
4 cloves garlic, minced
2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4-inch slices
2 1/2 teaspoons salt
3/4 pound plum tomatoes (about 6), seeded and diced
1/2 cup chopped fresh basil
1/4 cup plus 1 tablespoon wine vinegar
1 1/2 teaspoons fresh-ground black pepper
1 pound bow ties
Marinated Zucchini with Bow Ties Recipe at Cooking.com
DIRECTIONS
In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper.


In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.


VARIATION: Balsamic-Marinated Zucchini with Bow Ties


For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Zucchini Side Dishes: Fried Zucchini & More
 Pleasing Pasta Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 717
Sodium: 1479mg
Fiber: 7g
Carbohydrates, Total: 97g
Protein: 18g
% Cal. from Fat: 36%
Fat. Total: 29g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: DONNA Reviewed: 07/03/2009
MAKE THIS EVERY SUMMER!
I LOVE THIS RECIPE. IT IS SO EASY TO MAKE & IT TASTES GREAT. I ALWAYS MAKE IT FOR MY BBQ'S. IT CAN BE SERVED WARM, ROOM TEMP OR COLD. MY KIDS LOVE IT TOO. THE ONLY MODIFICATION THAT I MAKE IS THAT WHEN I TAKE THE ZUCCHINI OUT OF THE PAN, I LEAVE A LITTLE OF THE GARLIC & OIL & I SAUTE THE TOMATOES FOR A MIN OR 2. PERSONALLY I PREFER COOKED TOMATOES.
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