Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pints cherry tomatoes (I used grape tomatoes)
• 2 large garlic cloves, minced
• 1 teaspoon grated lemon peel
• 1/4 teaspoon dried crushed red pepper
• 2 large heads frisee (about one pound)
• 12 ounces farfalle (bow-tie pasta)
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/2 cup freshly grated Parmesan cheese

Directions

Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisee in batches and cook until wilted, about 3 minutes total. Season tomato-frisee mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling water until tender, but still firm to bite, stirring occasionally. Drain, reserving one cup liquid. Add cooked pasta to skillet with tomato-frisee mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

Credit:

from epicurious.com, submitted by Cathy Wrobel