"Bow-Tie" Pasta with Zucchini

1. 1

   Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt.

2. 2

   Let zucchini stand to drain 45 minutes.

3. 3

   Pat zucchini dry.

4. 4

   While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle.

5. 5

   Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water.

6. 6

   Drain pasta in colander.

7. 7

   While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute zucchini, stirring occasionally, until golden and tender, about 7 minutes.

8. 8

   Reduce heat to low and stir in half of basil.

9. 9

   Stir in pasta and butter and gently toss until butter is melted.

10. 10

    Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry).

11. 11

    Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.

12. 12

    Serve pasta with additional cheese.

* Per serving · 4 servings · Values may vary.