Farfalle with Tomatoes and Green Vegetables

1. 1

   Bring a medium saucepan of water to a boil.

2. 2

   Fill a bowl with ice water.

3. 3

   Using a paring knife, core the tomatoes and make a shallow X in the bottom of each one.

4. 4

   Blanch the tomatoes in the boiling water until their skins just begin to split, about 30 seconds.

5. 5

   Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel.

6. 6

   Halve the tomatoes and discard the seeds.

7. 7

   Cut the tomato flesh into 1/2-inch dice.

8. 8

   Bring a pot or large saucepan of salted water to a boil.

9. 9

   In a large skillet, heat the olive oil.

10. 10

    Add the sliced zucchini and cook over moderate heat, stirring occasionally, until almost tender, about 3 minutes.

11. 11

    Add the diced tomatoes and cook until they begin to break down, stirring occasionally, about 2 minutes.

12. 12

    Season with salt.

13. 13

    Cook the farfalle in the boiling water until al dente, adding the asparagus to the pot 1 minute before the pasta is done.

14. 14

    Drain the pasta and asparagus well, reserving 1/2 cup of the cooking water.

15. 15

    Return the pasta and asparagus to the pot.

16. 16

    Add the zucchini-tomato mixture, along with the spinach, tarragon and the reserved pasta water and season with salt.

17. 17

    Spoon the farfalle into bowls, sprinkle with the ricotta salata and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.