Baked Farfalle With Escarole and Zucchini Recipe

Name: Baked Farfalle With Escarole and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound farfalle; 2 tablespoons extra-virigin olive oil, plus more for brushing; 4 cloves garlic, sliced; Pinch of red pepper flakes; 1 28 -ounce can plum tomatoes; 1 15 -ounce can plum tomatoes; 4 large sprigs basil, plus 1 cup chopped fresh basil; 1 cup chopped fresh parsley; 1 1/2 cups chopped escarole, sauteed; 1 1/2 cups sliced zucchini, sauteed; 3 cups shredded Italian fontina cheese; 1 cup freshly grated parmesan cheese

Servings: persons

Kosher salt
1 pound farfalle
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28 -ounce can plum tomatoes
1 15 -ounce can plum tomatoes
4 large sprigs basil, plus 1 cup chopped fresh basil
1 cup chopped fresh parsley
1 1/2 cups chopped escarole, sauteed
1 1/2 cups sliced zucchini, sauteed
3 cups shredded Italian fontina cheese
1 cup freshly grated parmesan cheese

1
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
2
Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
3
Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat.
4
Add the garlic and red pepper flakes and cook until the garlic is golden.
5
Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet.
6
Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes.
7
Discard the basil; season the sauce with salt.
8
(Alternatively, heat 4 cups prepared tomato sauce.)
9
Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
10
Brush a 3-to-4-quart baking dish with olive oil.
11
Toss the cooked pasta with the sauce and half of each cheese.
12
Spread in the prepared baking dish.
13
Sprinkle the remaining cheese over the pasta.
14
Bake, uncovered, until browned, about 15 minutes.
15
Let rest 15 minutes before serving.
16
Photograph by Lisa Shin

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 1 pound farfalle, 2 tablespoons extra-virigin olive oil, plus more for brushing, 4 cloves garlic, sliced, and more.

Yes, Baked Farfalle With Escarole and Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Farfalle With Escarole and Zucchini

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