Broken Lasagna with Zucchini Sauce
- Kosher salt
- 2 large zucchini coarsely grated
- 12 oz lasagna noodles (not no boil) boken into bite-size pieces
- 3 tbls butter
- 2 cups cherry tomatoes
- ½ tsp finely grated lemon zest
- ½ cup grated parmesan
- 1 small bunch chives, cut into 1 inch pieces
Boil water. Meanwhile toss zucchini with ½ tsp salt in a colander set over a large bowl. Let stand 10 min, then gently squeeze excess moisture.
Add pasta to boiling water and stir to prevent sticking. Cook 12 minutes till al dente. Reserve ½ cup of cooking water, then drain pasta.
Heat butter in large skillet over med-hi heat. Add tomatoes and cook til blistered and slightly softened, 4 minutes. Stir in zucchini and lemon zest and cook, lightly crushing tomatoes with wooden spoon, until zucchini is crisp tender, 4 minutes. Season.
Transfer mixture to a large bowl. Add pasta and cheese and toss. Stir in half the chives and ¼ cup of cooking water, add more if needed to loosen. Divide into bowls and top with more cheese and remaining chives.