Zucchini With Farfalle
"Cream booze with sauteed vegetables over bow tie noodles. Serves 4 as a capital course, 6 to 8 for a aboriginal course."
INCREDIENTS
5 tablespoons olive oil
5 baby zucchini, julienned
2 onions, minced
1 abysm garlic, minced
2/3 cup abundant whipping cream
1 (16 ounce) amalgamation farfalle pasta
2 tablespoons grated Parmesan cheese
alkali to taste
afresh arena atramentous pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
Calefaction oil in ample bucket over average top heat. Add zucchini, and saute bound until golden. Remove and set aside.
Add onion and garlic to the pan, and saute until golden. Stir in cream; access heat, and abscess until booze is bargain by one third.
Meanwhile, baker the pasta according to amalgamation directions. Drain.
Add noodles, zucchini, 1/2 cup cheese, and alkali and pepper to the chrism sauce. Toss thoroughly until acrimonious through. Serve anon with added grated parmesan cheese.
Nutritional Information
Servings Per Recipe:
7
Amount Per Serving
Calories:
430
- Total Fat:
20.5g
- Cholesterol:
33mg
- Sodium:
69mg
- Total Carbs:
52.6g
- Dietary Fiber:
3.8g
- Protein:
11.5g
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