Zucchini with Farfalle

Zucchini with Farfalle
  • 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


  1. Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
  2. 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.
  3. Meanwhile, cook the pasta according to package directions. Drain.
  4. 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.

03/02/2017
Zucchini with Farfalle, recipe PT15M PT1H 5 455 calories

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