Stephanie & Tony’s Table: Zucchini And Bucatini
NEW YORK(CBSNewYork) — Vegetarian pasta is on the menu tonight. CBS 2′s Stephanie and Tony Tantillo were in the kitchen cooking up a winter version of pasta primavera.
You can find the recipe below and see Stephanie and Tony whip up their own batch in the video above.
Zucchini and Bucatini
1/2 lb bucatini pasta
1/4 cup olive oil
8 garlic cloves
about 1 cup of flour
1 zucchini, thinly sliced
6 oz grape tomatoes, halved
1 15 oz can cannelloni beans
Cook pasta according to directions on package. Strain and reserve 1 cup of cooking water.
Heat oil in a sauté pan and brown garlic on all sides.
Remove and set aside on a paper towel to drain.
Dredge the zucchini slices in flour, and fry in the same pan used to sauté garlic.
Remove from pan and allow the zucchini to cool.
Put pasta, grape tomatoes, beans, garlic, and zucchini into the sauté pan with a spoonful of pasta cooking water. Toss and serve
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