Pasta with Zucchini, Tomatoes & Pine Nuts

Serves 4

2lbs zucchini, halved lengthwise and sliced 1/2 inch thick

kosher salt and pepper

4 tbsp kosher salt

4 garlic cloves, minced

1 tsp red pepper flakes

454 g pasta (bowtie or fusilli)

1 pint (small container) grape tomatoes, halved

1/2 cup fresh basil, chopped

1/4 cup pine nuts, toasted

3 tbsp balsamic vinegar

1/4 cup grated parmesan cheese

• Toss zucchini with 1 tbsp Kosher salt and let drain in a colander for 30 minutes. Pat dry with paper towel and carefully wipe away any residual salt.

• Start cooking pasta.

• Heat 1 tbsp oil in non-stick skillet over high heat. Add zucchini and cook, stirring occasionally, until golden brown and slightly charred. About 5-7 minutes. Then add garlic, saute for 2 minutes and add tomatoes and basil. Stir and cook for about 2 minutes.

• Add balsamic vinegar and stir to coat. Strain pasta reserving 1/2 cup. Add pasta, stir and add remaining pasta water, a little at a time. Add parmesan and stir. Serve.