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)|
|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.