Marinated Zucchini And Bowtie Pasta

Marinated Zucchini with Bow Ties

Adapted from  FOOD & WINE Magazine (august 2012)

Zucchini is abundant in the summer, so it's a great time to try out as many recipes as possible featuring this member of the squash family. Plus this simple pasta dish will keep you away from a hot grill!  It can be served hot or at room temperature, either for four as a main course or for eight as side dish, with grilled shrimp or chicken. 


  • 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 tie pasta 

How to Make It

Step 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.

Step 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.
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.

Suggested Pairing 

A lovely rose or light, crisp white from Italy!

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