In this easy-to-prepare dish, the lasagna noodles are broken into large pieces before cooking so they resemble rustic torn pasta. A mandoline is ideal for cutting the zucchini into thin, even strips.
Recipe courtesy of Williams-Sonoma
Ingredients
- 4 zucchini
- 1/4 cup extra-virgin olive oil
- Salt, to taste, plus 1 tablespoon
- Freshly ground pepper, to taste
- 1/2 pound lasagna noodles
- 1 cup tomato pasta sauce
- 2 cups arugula, washed and dried
- 1/2 cup grated Parmigiano-Reggiano cheese
Preparation
- 1 Using a mandoline or a knife, slice the zucchini lengthwise into 1/8-inch strips. Transfer to a large bowl. Drizzle with 2 tablespoons of the olive oil, season with salt and pepper and toss to coat evenly.
- 2 Preheat a grill pan over medium-high heat. Working in batches, arrange the zucchini strips on the pan and cook for 1 to 2 minutes. Turn the zucchini over and cook until tender but not too soft, 1 to 2 minutes more. Transfer to a plate and cover loosely with aluminum foil.
- 3 Bring a large saucepan three-fourths full of water to a boil over high heat. Break the lasagna noodles into large, uneven pieces. Add the 1 tablespoon salt and the noodles to the boiling water and cook according to the package instructions.
- 4 Meanwhile, in a small saucepan over medium heat, warm the tomato pasta sauce.
- 5 Drain the pasta and transfer to a large bowl. Drizzle with the remaining 2 tablespoons oil and toss to coat evenly. Add the zucchini, arugula and 1/4 cup of the cheese and gently toss together, being careful not to tear the zucchini strips.
- 6 Transfer to individual pasta bowls, drizzle the tomato sauce over and around the pasta and sprinkle with the remaining 1/4 cup cheese. Serve immediately.
