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FARFALLÈ CON ZUCCHINÈ È LIMONÈ

A simple pasta dish with Farfalle, zucchini, Meyer Lemons, Parmegiano Reggiano cheese and lots of good olive oil. Simple to make, Good to look at and delightful to eat.



The Meyer lemons make this dish a real taste treat..


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
FARFALLÈ CON ZUCCHINÈ È LIMONÈ
INGREDIENTS: SERVES 6-8

INGREDIENTS: SERVES 4 

●  2 medium zucchini, trimmed (can use yellow or green)

●  6 tablespoons extra virgin olive oil

●  1 large clove garlic, peeled and smashed

●  ¼ cup all purpose flour

●  ⅓ cup chopped fresh basil

●  16 ounces Farfalle (Bow Tie Pasta)

●  2 Meyer lemons
 **SEE COOK'S NOTE**
●  ½ cup freshly grated, (I prefer shaved cheese here) Parmigiano-Reggiano

DIRECTIONS: 

 1.  Bring a large pot of salted water to a boil. 
 2.  Slice the zucchini into ⅛ thick rounds. 
 3.  Heat 3 tablespoons of the oil in a very large skillet. 
 4.  Add the garlic and discard the garlic when browned. 
 5.  Dust the zucchini with the flour.   Add to the skillet and cook over high heat until dark golden and soft,
      about 6 minutes.
 
 6.  Add the basil and cook 1 minute. 

 7.  Cook the pasta in the boiling water 11 minutes,  or until tender but, al dentè.
  
 8.  Drain the pasta well and toss with the remaining 3 tablespoons oil. 

 9.  Spoon the zucchini and pan juices over the pasta.  Grate the zest of the lemon on top and squeeze a
      little juice over all.  

10. Sprinkle with the cheese.
COOKS NOTE* 
1.  If you are going to use lemons other than the Meyer,  use only one as they are larger than the Meyer
Lemon.  Although the Meyers are quite juicy,  they are a little less acidic and much sweeter than most
other lemons.




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