Farfalle with Tomatoes and Green Vegetables

Ingredients

• 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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