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Farfalle with Tomatoes and Green Vegetables

Farfalle with Tomatoes and Green Vegetables

Ingridients of Farfalle with Tomatoes and Green Vegetables:

  • 1  pound ripe green tomatoes, such as Green Zebra
  • 1/4  cup extra-virgin olive oil
  • 1  medium zucchini, halved lengthwise and thinly sliced crosswise
  •   Kosher salt
  • 1  pound farfalle
  • 12  asparagus spears, cut into 1/2-inch lengths
  • 2  cups baby spinach leaves (1 1/2 ounces)
  • 1  tablespoon chopped tarragon
  • 2  ounces ricotta salata cheese, coarsely grated (2/3 cup)
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