Sunday, October 26, 2008

Farfalle with Zucchini

adapted from Pioneer Woman Cooks

1 lb Farfalle (bowtie) pasta
1 medium Onion, diced
3-4 regular sized Zucchini, diced
1 pint Cherry Tomatoes (or 4-5 regular tomatoes, diced)
1-2 cloves of Garlic, minced
2 Tbsp Olive Oil
1/2 cup white wine -or- stock
1/2 cup cream
2 tsp Basil
2 tsp Chives (optional)
1 Tbsp Lemon Juice or Lemon Thyme

Boil pasta until it is al dente.  Heat 1 Tbsp olive oil and stir in zucchini until brown, then remove.  Add 1 Tbsp olive oil and saute garlic and mushrooms.  Next, lower heat to medium and add tomatoes, stock, and cream.  Finally, add cooked zucchini.  Stir gently to combine, and turn off the heat.  Add salt to taste, as well as pepper, basil, chives and lemon juice.  Pour mixture over cooked pasta, top with parmesan and serve.  

I love pasta, and this creamy dish is wonderful and easy.  Plus you can finally use all of your leftover zucchini!  

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