Zucchini was one of the vegetables that we got from our CSA last week and I was searching for a good pasta recipe to use it in. I found one (Zucchini with Farfalle on Allrecipes.com and changed it up to really reflect what I was looking for. It turned out to be very good, next time I just need to use even more vegetables. This recipe is very versatile and you can use whatever vegetables you are itching for! I wrote up the recipe to reflect the changes I will make for the next time (adding another zucchini, red pepper, entire package of mushrooms and a smaller onion). As usual, we also had Publix Greenwise Mediterranean pork sausage.
Servings: 4 main courses or 7-8 sides
3 tablespoons olive oil
2 large zucchini, chopped
2 yellow squash, chopped
1 package of baby bella mushrooms, chopped
1 red pepper
1 medium vidalia onion
1 clove garlic, minced
2/3 cup heavy cream
1 16oz package farfalle (or your choice pasta)
salt to taste
freshly ground black pepper
1/4c parmesan cheese
1. Heat oil in a large skillet over medium high heat. Add vegetables and saute quickly so that the vegetables are still crispy not overcooked. Remove and set aside.
2. Add onion and saute until slightly transparent, add garlic and saute until golden (but not burnt). Stir in cream, increase heat and boil until sauce is reduced by one third.
3. Meanwhile, cook the pasta according to package directions. Drain.
4. Add pasta, vegetables, parmesan cheese and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with optional additional grated parmesan cheese.