Chifferi Pilaf

• 1 pound zucchini
• 2 green tomatoes or 2 to 3 tomatillos, husked
• 4 tablespoons butter
• 2 garlic cloves, peeled and crushed
• 1 pound chifferi or other small ridged pasta, such as pennette
• 3 cups chicken broth
• 1 cup milk
• Salt and freshly ground black pepper
• 7 to 10 tablespoons freshly grated Parmigiano-Reggiano
• 8 to 10 fresh basil leaves

1. Preheat oven to 325 degrees.
2. Using a mandoline, cut zucchini into julienne.
3. Using a sharp knife, julienne tomatoes or tomatillos.
4. Set aside.
5. In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic.
6. Saute until softened and beginning to brown, about 3 minutes.
7. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
8. Add pasta, chicken broth, milk, and salt and pepper to taste.
9. Stir well, cover and bake 4 minutes.
10. Remove from oven and stir well.
11. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
12. Remove pan from oven and discard the garlic cloves.
13. Add remaining 2 tablespoons butter, cheese and basil.
14. Pour into a warm bowl, and serve immediately.

zucchini, green tomatoes, butter, garlic, pasta, chicken broth, milk, salt, basil

Taken from cooking.nytimes.com/recipes/7087 (may not work)