Farfalle with Tomatoes and Green Vegetables

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 pound ripe green tomatoes, such as Green Zebra
2. 1/4 cup extra-virgin olive oil
3. 1 medium zucchini, halved lengthwise and thinly sliced crosswise
4. Kosher salt
5. 1 pound farfalle
6. 12 asparagus spears, cut into 1/2-inch lengths
7. 2 cups baby spinach leaves (1 1/2 ounces)
8. 1 tablespoon chopped tarragon
9. 2 ounces ricotta salata cheese, coarsely grated (2/3 cup)

1. 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.
2. 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.
3. 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.
4. 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 ricotta salata and serve.