Zucchini and Bow Ties

• Coarse salt
• 1 pound bow-tie pasta
• 1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)
• 6 garlic cloves, minced
• 2 medium zucchini, cut into matchsticks
• Coarse black pepper
• 1 cup grated Parmigiano-Reggiano or Romano cheese
• 1 cup fresh basil leaves, torn or shredded (20 leaves)

1. Bring a large pot of water to a boil and salt it.
2. Cook the bow ties al dente, with a bite.
3. Heads up: You will need a couple of ladles of starchy cooking water.
4. Heat a large, deep skillet over medium heat.
5. Add the EVOO and the garlic.
6. Cook for 2 minutes, then add the zucchini.
7. Cook gently for 8 to 10 minutes.
8. Season with salt and pepper and add a couple of ladles of cooking water.
9. Drain the pasta and add to the zucchini.
10. Toss with the cheese and turn off the heat.
11. Toss for 2 minutes, until the liquids are absorbed.
12. Serve in shallow bowls with lots of shredded basil on top.

salt, pasta, extravirgin olive oil, garlic, zucchini, black pepper, romano cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/zucchini-and-bow-ties-374513 (may not work)