Lunch: Zucchini with Farfalle

Recipe by dave Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course.

Ingredients

5 tablespoons olive oil
5 small zucchini, julienned
2 onions, minced
1 clove garlic, minced
2/3 cup heavy whipping cream
1 (16 ounce) package farfalle pasta
2 tablespoons grated Parmesan cheese
salt to taste
freshly ground black pepper
2 tablespoons grated Parmesan cheese

Instructions

Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
Meanwhile, cook the pasta according to package directions. Drain.
Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.

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