Broken Lasagna With Zucchini-Tomato Sauce
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2 large zucchini (about 1 3/4 pounds), coarsely grated
1/2 teaspoon salt
12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
3 tablespoons olive oil
2 cups cherry tomatoes (1 cup whole, 1 cup halved)
2 teaspoons crushed or finely grated garlic
1/2 teaspoon finely grated lemon zest
Salt and pepper, to taste
Juice from 1/2 fresh lemon
1/2 cup grated Parmesan cheese, plus more for topping
1/2 to 1 cup fresh basil, finely chopped
Toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.
Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini, garlic and lemon zest. Cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper and the lemon juice.
Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the basil and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper.
To serve, divide among individual bowls and top with more cheese and the remaining basil.
Shelly Voss, Rock Island