Try this amazing, summer "Recession Garden" Treat...
This one actually brought rave reviews by the whole family -- everyone found something to like about the seared zucchini, the light pasta, and of course -- I enjoyed it along with a lovely Pinot Grigio from Southern California's award winning South Coast Winery
You'll need:
Thin sliced Zucchini
1 clove minced garlic
2 tbs EVOO (extra virgin olive oil)
1 tbs butter
liberal amounts of Parmesan cheese
Bow-tie pasta - prepare per directions
Bring olive oil and butter to bubbly
Toss in clove of garlic
Sautee zucchini approx. 3-4 min
Right when it starts to "brown" - dust with salt & Parmesan cheese
Once pasta finished, drain and toss with bit of salt & olive oil
Serve Zucchini over the pasta along with crusty bread
If you have a ton of grape tomatoes like I do, you can also slice those in half, and serve as a side salad - with chunks of mozzarella, fresh basil leaves, and equal parts olive oil & balsamic vinaigrette.
Enjoy!
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