Chifferi Pilaf

Ingredients

• 1 pound zucchini
• 2 green tomatoes or 2 to 3 tomatillos, husked
• 4 tablespoons butter
• 2 garlic cloves, peeled and crushed
• 1 pound chifferi or other small ridged pasta, such as pennette
• 3 cups chicken broth
• 1 cup milk
• Salt and freshly ground black pepper
• 7 to 10 tablespoons freshly grated Parmigiano-Reggiano
• 8 to 10 fresh basil leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    778 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 102 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 34 grams protein; 62 milligrams cholesterol; 724 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
2. In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
3. Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
4. Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.