Zucchini with Farfalle

Zucchini with Farfalle

dave 0

"Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course."

Ingredients {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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  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.
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Reviews 42

  1. 56 Ratings


Even though I was super stuffy with a cold and couldn't really taste anything, this was really good! The two year old liked it, too. Be sure to season the zucchini with salt and pepper while cooking it, and watch out with the oil. The onions sweat enough to create enough juice, so you don't really need so much oil. To cut the fat, reduce the oil in half and spray the pan with cooking spray before adding oil.


Made it as a side dish for a small dinner party with grilled chicken and steak. Worked out great since one guest was a vegetarian and everyone was able to enjoy the meal. Would definitely make it again.


Everyone loved this (including my 17 month old granddaughter!) Followed the recipe with the exception of adding yellow and orange peppers with the zucchini. This worked out very well and I will do the same when I prepare this again (and that will be soon!) We have found a new favorite recipe to use up all the zucchini from the garden. Thanks for sharing!