Baked Farfalle with Escarole and Zucchini

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Written By Margaret Yarmush

  • 1 pound farfalle pasta

  • 2 tablespoons olive oil

  • 4 cloves garlic

  • 43 oz canned plum tomatoes

  • 1 cup chopped fresh basil

  • 1 cup chopped fresh parsley

  • 1 1/2 cups chopped escarole, sauteed

  • 1 1.2 cups chopped zucchini, sauteed

  • 3 cups fontina cheese

  • 1 cup freshly grated parmesan cheese

Preheat oven to 450 degrees. Boil farfalle noodles using directions on package - reduce 2 to 3 minutes for the noodles to be very al dente. Drain.

Prepare the sauce, in a medium skillet heat the olive oil and add garlic, sauté over medium heat until the garlic is golden. Add the plum tomatoes by crushing with your hands, rinse out the cans with 1/2 cup water then added to the skillet. Bring to a simmer and cook for 15 minutes. Add salt to taste. Next add basil, parsley, escarole and zucchini.

Prepare a 3-4 quart baking dish by brushing with olive oil. Toss farfalle with sauce and 1/2 of the cheese. Pour farfalle into the baking dish and top with remaining cheese. Bake for 15 minutes and allow to rest 15 minutes before serving. 

Margaret Yarmush
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