Zucchini with Tomatoes and Brown Butter

Zucchini seems to be one of the vegetables of choice on the blogsphere. You'll find Zucchini bread, zucchini pancakes, sauteed zucchini and pasta with zucchini. I found this recipe on the Star Tribune blog Taste. It called for ribbons of zucchini, I decided to go with matchsticks. As with most pasta's it called for parmesean cheese. I used some leftover Parrano from our cheese tasting a couple of weeks ago. It added a nice nutty yet buttery flavor to the pasta.

I like how the liquid from the tomatoes, zucchini and the small amount of browned butter make a nice sauce. Tim said it was a nice change and he would eat it again. That's a compliment considering this dish didn't have any meat.

Zucchini with Tomatoes and Brown Butter
Recipe Adapted from Taste

• 1 lb. bowtie pasta
• 2 tbsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise
• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (freshly grated, preferred)
• Freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 c. chopped fresh parsley

Directions

Bring a large saucepan of water to a boil. Cook pasta according to directions. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.

Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until tomatoes are just starting to break down, 1 to 2 minutes.

Stir in Parmesan and parsley. Add pasta and toss to coat. Serve immediately.

I am linking this to Foodie Friday and this is my entry for this week's Presto Pasta Nights hosted by Abby of Eat the Righhttp://www.eattherightstuff.com/t stuff.