Spa Cuisine from SpaIndex.Com: Bowtie Pasta with Zucchini and Mozzerella

Bowtie Pasta with Zucchini and Mozzarella
Courtesy of the Newport Marriott, Rhode Island

12 ounces farfalle, (bowtie shaped pasta), uncooked
4 medium zucchini, cut into julienne strips (matchsticks)
1 Tbsp olive oil
2 cloves garlic, minced
1 cup basil leaves, coarsely chopped
1/2 tsp salt, to taste (sea salt if on a corn-free diet*)
Pepper, to taste
1 cup shredded low fat mozzarella cheese*
1/4 cup Parmesan cheese*

Directions

Cook pasta in boiling water until tender. Drain pasta in a colander but reserve about 1 cup cooking water.

Slice zucchini lengthwise into slices about 1/4-inch thick. Place several slices on top of each other and cut into little matchsticks. You should have about 4–6 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.

Top with Parmesan cheese.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Yield: 12 cups, 4 servings

Nutrition Facts
Calories: 467
Total Fat: 10g
% Calories from fat: 19%
Protein: 23g
Carbohydrate: 70g
Cholesterol: 19mg
Sodium: 515mg

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