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Ingredients
1 pound zucchini
2 green tomatoes or 2 to 3 tomatillos, husked
4 tablespoons butter
2 garlic cloves, peeled and crushed
1 pound chifferi or other small ridged pasta, such as pennette
3 cups chicken broth
1 cup milk
Salt and freshly ground black pepper
7 to 10 tablespoons freshly grated Parmigiano-Reggiano
8 to 10 fresh basil leaves
Nutritional analysis per serving (4 to 6 servings)
69 grams carbs; 37 milligrams cholesterol; 495 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 4 grams fiber; 885 milligrams sodium; 21 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
- Step 2
In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
- Step 3
Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
- Step 4
Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.
Private Notes