Baked Farfalle With Escarole And Zucchini
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Farfalle4 cloves
Garlic (sliced)1 cup
Parsley (chopped fresh)1.5 cups
Escarole (chopped, sauteed)1.5 cups
Zucchini (sliced, sauteed)Directions:
1
Preheat the oven to 450 degrees F
2
Bring a large pot of salted water to a boil
3
Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain
4
Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat
5
Add the garlic and red pepper flakes and cook until the garlic is golden
6
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
7
Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes
8
Discard the basil; season the sauce with salt
9
(Alternatively, heat 4 cups prepared tomato sauce
10
) Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini
11
Brush a 3-to-4-quart baking dish with olive oil
12
Toss the cooked pasta with the sauce and half of each cheese
13
Spread in the prepared baking dish
14
Sprinkle the remaining cheese over the pasta
15
Bake, uncovered, until browned, about 15 minutes
16
Let rest 15 minutes before serving
17
Photograph by Lisa Shin