Zucchini Bowtie Pasta

I think I've mentioned before that we eat a lot of pasta. A lot. So, what better thing to write about than a dish we eat at least every other week? We like to vary our pasta forms, so for this dish we use bowtie (farfalle) pasta. We've used rotini in the past, but it's just not the same. Well, I guess it does taste the same, but...eh. The shape seems to at least hold a mental importance. In some dishes, the shape of the pasta is actually important--there are certain pasta varieties that are suited better for different textures of sauces. For instance: linguine, fettuccine, and other thick strips of pasta are generally suited for heavy, creamy sauces. Thin pastas, like angel hair, do well with light sauces, thin sauces. Shaped pastas, like rotini, ziti, or mostaccioli , do well with chunky sauces. Check out this website for ideas on what to do with all those other fun shapes you find at the store.

This recipe is really simple and fast. It should be, since it was adapted from a Rachael Ray 30 minute meal. It can also be used as a side dish for a main dish such as chicken Parmesan or breaded chicken, or the like. Very versatile!

Zucchini Bowtie Pasta
adapted from 30 Minute Meals by Rachael Ray

Ingredients:
16 oz. bowtie pasta
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
5-6 cloves of garlic, peeled and minced (we do this is a mini food processor)
about a cup (or more) shredded Parmesan cheese
olive oil
salt and pepper


Directions:
1. Cook bowtie pasta according to package directions. Reserve 1-2 ladle fulls of starchy water for later and drain the rest.
2. Heat olive oil over medium heat in a large skillet. Saute garlic in oil 1-2 minutes. Add zucchini and squash and saute until soft (8-10 minutes). Season with salt and pepper.
3. Add the reserved starchy water to the skillet and stir 1 minute. Add pasta to skillet and stir all together (water should begin to absorb into pasta). Sprinkle cheese over top and stir until cheese is melted.


Enjoy!