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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another use for the summer abundance of zucchini! This goes together quickly and is delicious! Originally from the May 1979 issue of Bon Apetit. Ingredients:
4 tablespoons olive oil |
5 small zucchini, ends trimmed and cut into sticks about 1 1/2 inches long |
2 large onions, minced |
1 -2 garlic clove, minced |
2/3 cup whipping cream (i've used the fat-free half and half) |
1 lb farfalle pasta, cooked al dente (bow tie pasta) |
1/2 cup freshly grated parmesan cheese |
salt & freshly ground black pepper |
additional freshly grated parmesan cheese, to serve |
Directions:
1. Heat oil in a large non-aluminum skillet over medium-high heat.
2. Add zucchini and sauté quickly until golden.
3. Remove with slotted spoon and set aside.
4. Add onion and sauté until golden; add garlic and sauté an additional minute.
5. Stir in cream, increase heat and boil until sauce is reduced by one-third.
6. Add pasta, zucchini,the 1/2 cup parmesan cheese, salt and pepper and toss thoroughly until heated through.
7. Serve immediately with additional parmesan cheese.
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