ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Zucchini with Bow Ties

Yield 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--with grilled chicken, for instance.

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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Wine Recommendation: This dish puts one in mind of the French Mediterranean, and a red or white wine from that region would be a perfect accompaniment. Try a red from the Côtes de Provence or Bandol, a white from the town of Cassis, or even a rosé from the same area.

Quick From Scratch Pasta