Zuccini with Farfalle
Serving Size : 6
1/4 cup olive oil
4 small zucchini -- cut in 1 1/2" sticks
1 1/2 large onion -- chopped
3/4 clove garlic -- minced
1/2 cup heavy cream
3/4 pound farfalle -- al dente
3/8 cup Parmesan cheese
salt and pepper
Saute zucchini in oil quickly over high heat until golden. Remove with slotted spoon and set aside.
Add onion and saute until golden. Add garlic and cook and 1 minute more. Stir in cream, increase heat and boil until sauce is reduced by 1/3. Add noodles, zucchini, Parmesan and salt and pepper. Toss thoroughly until heated thru. Serve immediately with additional Parmesan.
Serving Size : 6
1/4 cup olive oil
4 small zucchini -- cut in 1 1/2" sticks
1 1/2 large onion -- chopped
3/4 clove garlic -- minced
1/2 cup heavy cream
3/4 pound farfalle -- al dente
3/8 cup Parmesan cheese
salt and pepper
Saute zucchini in oil quickly over high heat until golden. Remove with slotted spoon and set aside.
Add onion and saute until golden. Add garlic and cook and 1 minute more. Stir in cream, increase heat and boil until sauce is reduced by 1/3. Add noodles, zucchini, Parmesan and salt and pepper. Toss thoroughly until heated thru. Serve immediately with additional Parmesan.