farfalle with zucchini
When we were first dating/married, Geoff and I lived on pasta. We were always going out for Italian food, and throwing together our own pasta dishes at home. And then at a certain point (I think around the age of 27 or so), Geoff decided he wasn’t very into pasta anymore. To him, it was nothing more than a big bowl of starch, and totally unappealing. I was shocked and horrified… and then about a year and a half later, I started feeling the same way (it must just be the age). So now we eat pasta fairly infrequently (maybe 2-3 times a month) and when we do eat it, it has to be good. This pasta dish from totally fit the bill! It was delicious and light, and full of yummy vegetables. I made it when I got home from a three mile run, and it was the perfect thing to fill up my tummy without making me feel sluggish. I threw in a little leftover roasted chicken, and it was fantastic. I don’t really understand how I have lived for twenty nine years without realizing that a little splash of cream makes everything wonderful. Arteries be damned, I’m adding cream to everything!
Farfalle with Zucchini
The Pioneer Woman
4 whole (to 5) regular-sized zucchini
1 whole medium onion
grape or cherry tomatoes
3 cloves garlic
farfalle (bowtie) pasta
2 tablespoons olive oil
2/3 cups white wine (or chicken broth)
1 tablespoon arrowroot
1/2 cup (to 3/4 cup) cream
fresh herbs (lemon thyme, fresh basil, chives, etc.)
salt and pepper, to taste
Bring a pot of water to boil. Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice “bite” to it.
Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.
Next dice up the garlic. While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in half the zucchini and let it brown. Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process. Once the zucchini is cooked, throw in the onions and garlic. Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.
Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released. Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream.
Next, turn the heat off and add in the zucchini and stir gently to combine. Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.
Salt and pepper to taste. To serve, pour the drained pasta into a large serving bowl or platter. Add your choice of fresh herbs, and pour the contents of the pan over the top. Add some Parmesan and a final sprinkling of fresh basil – voila!