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.
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