GOT PASTA?

Green Zebra, Red Zebra, Stupice, and Hartmans Gooseberry

We got the tomatoes to go with it!!!  Here's a garden-fresh recipe perfect for a warm summer evening dinner using fresh tomatoes, zucchini, and basil - which you can pick up tomorrow (Thursday, August 12) at the corner of 4th and Broadway.

Marinated Zucchini with Bow Ties

 (adapted from Food and Wine Magazine's - Quick From Scratch Pasta Cookbook).

Serves 4

1/3 cup plus 3T olive oil

4 cloves garlic, minced (we use way more)

2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4" slices

2 1/2 tsp salt

3/4 pound plum tomatoes (about 6) seeded and diced.  (Now here's where we stray from the recipe - we added about 6 to 8 Black Krims and didn't seed them, but we did dice them.)

1/2 cup fresh basil, chopped (Again - we added more.)

1/4 cup plus 1T wine vinegar (For more sweetness you can substitute balsamic vinegar.) (We added less due to the liquid from the tomatoes and we didn't want the vinegar taste to overpower the dish.)

1 1/2 tsp fresh ground black pepper

1 pound bow ties

1)  In a large frying pan, heat 1 T of the oil over moderate heat.  Add the garlic, zucchini, and 1/2 tsp salt.  Cook, stirring occasionally until tender, about 5 minutes.  Transfer zucchini to a large stainless steel, glass, or ceramic bowl and stir in tomatoes, basil, vinegar and the remaining salt and pepper.

2)  Cook your pasta according to package directions.  Drain and toss with the zucchini and tomato marinade.  You can add the remaining 1/3 cup oil (we did not.)

Michael had his helping with parmesan cheese and I had mine with sheep cheese.  Bon Appetit!