Adapted from www.pioneerwoman.com
- 2 or 3 whole Regular-sized Zucchini
- 1 whole small Onion
- Grape Or Cherry Tomatoes [or 1 lg vine ripened, diced]- abt. 1.5 cups worth
- 2 cloves Garlic
- Farfalle (bowtie) Pasta [1/2 box]
- 2 Tablespoons butter
- 2/3 cups White Wine (or Chicken Broth)
- 1 Tablespoon flour or Corn Starch
- 1/2 − 3/4 Cup Cream [or milk]
- Parmesan Cheese [1 cup freshly grated]
- Fresh Herbs (Thyme, Basil, or Marjoram) to taste, I used about 1 tsp thyme
- 1 TB lemon juice
- Salt And Pepper, to taste
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 butter over medium high to high heat in a saucepan. When the butter is hot, throw in zucchini and let it brown. 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/corn starch in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream/milk.
Next, turn the heat off and add in the zucchini and handful of shredded parmesan, stir gently to combine. Grab a cup or so 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.
Combine pasta and veggies, add more Parmesan– wha-lah!
This went GREAT with my Lemon Rosemary Chicken