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Zucchini with Farfalle

  Light olive oil 5 Tablespoon
  Zucchini 5 Small, cut into sticks about 1 1/2 inches long
  Onions 2 Large, minced
  Garlic 1 Clove (5 gm), minced
  Whipping cream 2⁄3 Cup (10.67 tbs)
  Farfalle 1 Pound, cooked al dente
  Freshly grated imported parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste

Heat oil in large nonaluminum skillet over medium-high heat.
Add zucchini and saute quickly until golden.
Remove with slotted spoon and set aside.
Add onion and saute until golden.
Add garlic and cook an additional minute.
Stir in cream, increase heat and boil until sauce is reduced by 1/3 Add noodles, zucchini, 1/2 cup Parmesan, salt and pepper to taste and toss thoroughly until heated through.

Recipe Summary

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3566 Calories from Fat 1394

% Daily Value*

Total Fat 156 g239.9%

Saturated Fat 57 g285.2%

Trans Fat 0 g

Cholesterol 275.8 mg91.9%

Sodium 1488.3 mg62%

Total Carbohydrates 425 g141.7%

Dietary Fiber 35.2 g140.9%

Sugars 64.9 g

Protein 96 g192.7%

Vitamin A 35.8% Vitamin C 292.4%

Calcium 105.1% Iron 73.9%

*Based on a 2000 Calorie diet

Zucchini With Farfalle Recipe