Saturday, July 26, 2008

Farfalle with Asparagus and Zucchini

12 oz Farfalle (Bowtie) pasta
1 1/2 c. asparagus, washed and sliced diagonally into 1 1/2 inch pieces
2 c. zucchini, quartered and sliced
olive oil
1 garlic clove, minced
1/2 cup shredded Parmesan cheese
kosher salt

Bring water to a boil, and cook Farfalle pasta 12 minutes until al dente. In the meantime, heat 1/4 cup olive oil in a skillet over medium low heat. Add garlic and saute until tender and fragrant, about 2 minutes. Add in asparagus, and zucchini. Increase heat to medium. Saute until tender crisp. Add 1 tsp. kosher salt.

Drain pasta, and toss with sauteed vegetables. Sprinkle with Parmesan cheese, and serve.

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