A simple summer lunch, this takes as long to prepare as it takes to cook the pasta. It's a pretty simple mixture of grated courgette, cheese, tomato, and fresh basil, melded together with olive oil and lemon for sharpness. Tossing it with the cooked pasta and a splash of pasta water warms it up a bit and creates a silken, fragrant sauce for the bowties.
If your courgettes are particularly large, you may want to squeeze out any excess liquid before mixing them into the sauce, and you can substitute any sharp cheese here. Season well with salt and pepper once you mix it all together and serve warm as is.
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1 small courgette, grated
1/2 cup cheddar cheese or parmesan, grated
5 small tomatoes, chopped
a handful of fresh basil, torn
3 tbsp. olive oil
juice of half a lemon
salt and pepper
150 grams farfalle
Place your pasta on to boil in a large pot of boiling, salted water. Meanwhile, in a large bowl, mix together your vegetables and stir well. Drizzle in your oil and lemon, then let sit until the pasta is cooked.
Drain the pasta, reserving a few tablespoons of the cooking water, and toss with your vegetable sauce. Add your cooking water, salt, and pepper, and stir until well-mixed. Serve warm.
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