FARFALLE WITH ZUCCHINI, TOMATO AND BASIL

FARFALLE WITH ZUCCHINI, TOMATO AND BASIL image

Yield 4 servings

Number Of Ingredients 6

10 ounces farfalle pasta
2 small zucchini, scrubbed, trimmed, quartered lengthwise, and sliced thin crosswise
1/4 cup extra virgin olive oil
5 ounces Robiola, or other soft goat cheese, cut into pieces
1 large tomato, seeded and diced
1/4 fresh basil leaves, chopped

Steps:

In a kettle of salted boiling water cook the farfalle until it is al dente and drain it well, reserving some of the cooking water. In a large skillet saute the zucchini in the oil over moderately high heat, stirring until it is golden brown on the edges and season it with salt and pepper. Add the farfalle and saute the mixture, stirring, for 3 minutes. Remove the skillet from the heat, stir in the Robiola, and add as much of the reserved cooking water as necessary to form a sauce. Stir in the tomato, the basil, and salt and pepper to taste and serve the pasta immediately.