Zucchini with Farfalle

Zucchini with Farfalle

42 Reviews 5 Pics
dave
Recipe by  dave

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

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Ingredients

Adjust Servings

Original recipe yields 4 - 8 servings

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Directions

  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)

Rate This Recipe
MACCO
16

MACCO

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.

BEARS
11

BEARS

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.

abapplez
10

abapplez

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!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 53.2 g
  • 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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