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Zucchini with Farfalle
5 tablespoons of light olive oil
5 small zucchini, cut into sticks about 1 1/2 inches long
2 large onions, minced
2/3 cup of whipping cream
1 garlic clove, minced
2/3 cup of whipping cream
1 pound of farfelle, cooked al dente
1/2 cup of freshly grated imported Parmesan cheese
salt and freshly ground pepper
Parmesan cheese |
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Heat oil in large nonfat nonaluminum skillet over medium high heat. Add zucchini and sauté quickly until golden. Remove with slotted spoon and set aside. Add onion and sauté 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 of parmesan, salt and pepper to taste and toss thoroughly until heated through. Serve with additional grated Parmesan. 4 -6 main course servings
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