Thursday, August 28, 2008

Farfalle with Zucchini and Tomatoes

As you can probably tell by now, I like trying new dishes, and that I really like the recipes I find on The Pioneer Woman website. Well this is another on of hers. With the summer here and lots of fresh veggies, I had to try this one out. And you should too... it is delicious! I did it a little differently than hers calls for because I didn't have a couple of her ingredients.

Farfalle with Zucchini and Tomatoes
From: The Pioneer Woman

2 Zucchini
1 Onion
1-2 Cloves Garlic
1/2 pint Grape or Cherry Tomatoes
Olive Oil
2/3 cup White Wine (or Chicken Broth)
1/2 pkg Farfalle (Bowtie) Pasta
1/2 cup Cream
Parmesan Cheese
Fresh Herbs: Lemon Thyme, Basil, Chives (I don't have my garden, so I used dried Thyme, Basil, and Chives)

1. Bring a pot of water to boil for pasta. When boiling, cook pasta according to package directions.
2. While water is coming to a boil, dice 1 medium onion, and cut up the zucchini
3. Slice Grape tomatoes in half Lengthwise, and dice 1-2 cloves of garlic
4. In a separate pan, heat a couple of tablespoons Olive Oil over medium high heat. When the oil is hot, add the zucchini (don't stir right away, let it to get a little brown). Sprinkle zucchini with salt.
5. Stir it around until it cooked but still firm. Do not overcook the zucchini! then remove to a plate
6. In the same pan add a little more olive oil, and add onions and garlic. cook for a few minutes
7. Add the halved tomatoes on top.... lower the flame to medium low.
8. Add 1/3 cup of wine. With a whisk or a spoon scrape the bottom of the pan to get all the flavorful bits released.
9. Add the rest of the wine to the dish and let it cook down a little.
10. Add 1/2 cup cream, then add the zucchini. Stir gently to combine. Turn off heat at this point. If the mixture seems thick, add some of the boiling pasta water.
12. Taste the mixture. Add Salt and pepper if needed.
13. Drain the pasta and place in a large serving bowl. Add the Fresh herbs (or dried if that is what you have) to your taste. Then add the zucchini mixture.
14. Add and mix in some Parmesan cheese, then top with Parmesan cheese when serving. (I suggest using real Parmesan, because the real thing is always better in my opinion)


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