The Pioneer Woman Tasty Kitchen
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Farfalle with Zucchini

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

I had some farfalle and my garden was laden with zucchini, so I picked some and I chopped and fiddled and tweaked. Before long I was eating what turned out to be a pretty darn good summer pasta dish. And I was groaning. I love it when that happens.

Ingredients

  • 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
  • ⅔ cups White Wine (or Chicken Broth)
  • 1 Tablespoon Arrowroot
  • ½ cups (to 3/4 Cup) Cream
  • Parmesan Cheese
  • Fresh Herbs (lemon Thyme, Fresh Basil, Chives, Etc.)
  • Salt And Pepper, to taste

Preparation

Bring a pot of water to boil.

Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.

Next dice up the garlic.

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.

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!

3 Comments

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Avatar of TheMoodyCook

TheMoodyCook on 6.29.2010

Just made this for supper. I didn’t have arrowroot so I improvised by using 1 TBSP flour and also threw in some freshly grated Parmesan. This dish proved to my husband that meat doesn’t have to be served at every single meal.

Avatar of nursechacha

nursechacha on 4.30.2010

I just made this with assistance from my sou chef hubby and son. They stood around the kitchen island while this came together. ( I was late for the quiz because of this….lol)
This also was put together from ingred from Trader Joe’s. It was excellent. Only thing that they didn’t have was the Arrowroot powder…had to go to the health food store.
Hubby and son loved this too. Even tho’ is has cream in it, it was very light and tasted very healthy!
Thanks

Avatar of Lauren

Lauren on 2.18.2010

This is really fresh and yummy! I even made it off season with sad looking veggies from the grocery store, and it still was great!

3 Reviews

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Avatar of stephanie june

stephanie june on 11.8.2010

pretty simple, great for a quick fix during the summer.

Avatar of TheMoodyCook

TheMoodyCook on 6.29.2010

LOVED this! It is indeed a nice Summer dish. I added grated Parmesan to the sauce.

Avatar of carolinakate02

carolinakate02 on 6.13.2010

My new favorite pasta dish. I waited to buy arrowroot until after the first time I cooked it to see if it was really needed but it definately does make a nice difference in the dish. Even though it is a cream sauce, it doesn’t feel heavy.

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