Zucchini Bow Ties…

Sunday, I gorged on football.

After watching multiple games and doing a deep dive into the Good Fight I realized it was almost 8pm and Betty Crocker needed to feed the family.

What to do?!

I boiled up a pot of salted water and when the bubbles were aroused I tossed in the contents of a box of Farfalle or bow tie pasta for 11-12 minutes.

I prefer Barilla or DeCecco brand pastas.

I had some organic zucchini languishing in the refrigerator so I sliced the zucchini in 1 inch circles, dipped them in egg batter (eggs in New Mexico are huge with an orange yoke and as good as the eggs I buy at the farmers market for $15 /dozen), bathed them in Panko and sautéed the zucchini in vegetable or sunflower seed oil which is even lighter than vegetable oil.

I drained the zucchini on paper towels, cut them into fours and then popped them in the oven at 500 degrees to crisp them up.

Time was of the essence so making my own tomato sauce was not an option.

In crunch time I always turn to Rao’s Vodka sauce.

I poured half of the 24oz jar into the sauce pan, added a 1/4 cup pasta water, 4-5 ribboned basil leaves, fresh ground pepper, grated Parmesan and stirred until the sauce lightly bubbled.

Next I added the cooked Farfalle (enough for the amount of servings you need) and dressed those bow ties in all their glowing red glory.

Serve up each portion and creatively adorn the dish with the crispy zucchini quarters, topping with the desired amount of freshly grated Parmesan cheese.

Add additional fresh ground pepper, if needed.

Another quick, easy, inexpensive, delish dish.


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