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Source: Food and Wine Quick from Scratch

Marinated Zucchini with Bow Ties
Zucchini and tomatoes make a beautiful pasta, perfect for dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish - with grilled chicken, for instance.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1/3 cup plus 3 tablespoons olive oil
4 garlic cloves, minced
2 pounds zucchini, about 4, cut in half lengthwise and then cut crosswise into 1/4-inch slices
2 1/2 teaspoons salt
3/4 pound plum tomatoes, about 6, seeded and diced
1/2 cup chopped basil
1/4 cup plus 1 tablespoon white wine vinegar
1 1/2 teaspoons fresh ground black pepper
1 pound bow tie pasta




In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and ½ teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper.

In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.


Wine Recommendation: This dish puts one in mind of the French Mediterranean, and a red or white wine from that region would be a perfect accompaniment. Try a red from the Cotes de Provence or Bandol, a white from the town of Cassis.


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Greek Salad with Pepperoni
Source: Food and Wine Quick from Scratch
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Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
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Source: Food and Wine Quick from Scratch
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Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
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