- 1 pound ripe green tomatoes, such as Green Zebra
- 1/4 cup extra-virgin olive oil
- 1 medium zucchini, halved lengthwise and thinly sliced crosswise
- Kosher salt
- 1 pound farfalle
- 12 asparagus spears, cut into 1/2-inch lengths
- 2 cups baby spinach leaves (1 1/2 ounces)
- 1 tablespoon chopped tarragon
- 2 ounces ricotta salata cheese, coarsely grated (2/3 cup)
How to make this recipe
Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a paring knife, core the tomatoes and make a shallow X in the bottom of each one. Blanch the tomatoes in the boiling water until their skins just begin to split, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel. Halve the tomatoes and discard the seeds. Cut the tomato flesh into 1/2-inch dice.
Bring a pot or large saucepan of salted water to a boil. In a large skillet, heat the olive oil. Add the sliced zucchini and cook over moderate heat, stirring occasionally, until almost tender, about 3 minutes. Add the diced tomatoes and cook until they begin to break down, stirring occasionally, about 2 minutes. Season with salt.
Cook the farfalle in the boiling water until al dente, adding the asparagus to the pot 1 minute before the pasta is done. Drain the pasta and asparagus well, reserving 1/2 cup of the cooking water.
Return the pasta and asparagus to the pot. Add the zucchini-tomato mixture, along with the spinach, tarragon and the reserved pasta water and season with salt. Spoon the farfalle into bowls, sprinkle with the <em>ricotta salata</em> and serve.
One Serving 416 cal, 13 gm fat, 2.9 gm sat fat, 63 gm carb, 4.1 gm fiber.