Farfalle With Zucchini Carrots Fennel Marjoram And Parmigiano Reggiano Cheese Food

GLAZED CARROTS WITH MARJORAM

Steps:

• In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
• Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
• Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
• Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
• Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

FARFALLE WITH YOGURT AND ZUCCHINI

Steps:

• In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot.
• Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
• Meanwhile, in a large, deep skillet, melt the butter.
• Remove from the heat.
• Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
• Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
• WINE This clean, tangy pasta dish pairs well with Grüner Veltliner, an Austrian white variety that often has an intriguing green edge to its taste-many people describe it as a note of spring peas.

FARFALLE WITH ZUCCHINI, CARROTS, FENNEL, MARJORAM AND PARMIGIANO-REGGIANO CHEESE

Steps:

• Bring a large pot of water to a boil. In a large skillet, cook garlic in olive oil for 1 to 2 minutes or until slightly yellow in color.
• Add carrots and saute for 4 to 5 minutes until lightly browned. Add the fennel and zucchini, season with salt and pepper and saute for about 3 minutes.
• Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add fresh marjoram and Parmigiano cheese. Stir to combine and serve.