Zucchini with Farfalle Recipe - Allrecipes.com
Zucchini with Farfalle Recipe

Zucchini with Farfalle

Recipe by  

"Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course."

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Ingredients Edit and Save

Original recipe makes 4 - 8 servings Change Servings
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Directions

  1. Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
  2. Add onion and garlic to the pan, and saute until golden. 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 noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2003

Even though I was super stuffy with a cold and couldn't really taste anything, this was really good! The two year old liked it, too. Be sure to season the zucchini with salt and pepper while cooking it, and watch out with the oil. The onions sweat enough to create enough juice, so you don't really need so much oil. To cut the fat, reduce the oil in half and spray the pan with cooking spray before adding oil.

 
Most Helpful Critical Review
Oct 11, 2010

Very bland. I was expecting a lot more lfavor from this receipe.

 
Jun 23, 2003

Made it as a side dish for a small dinner party with grilled chicken and steak. Worked out great since one guest was a vegetarian and everyone was able to enjoy the meal. Would definitely make it again.

 
Jul 26, 2010

Everyone loved this (including my 17 month old granddaughter!) Followed the recipe with the exception of adding yellow and orange peppers with the zucchini. This worked out very well and I will do the same when I prepare this again (and that will be soon!) We have found a new favorite recipe to use up all the zucchini from the garden. Thanks for sharing!

 
Jul 20, 2004

My family and I liked this recipe quite a bit. My kids didn't want Zucchini in anything until they tried it. I noticed a discrepancy in the recipe; it calls for 2 TBLS. of Parmesan Cheese twice in the recipe ingredients yet in the directions it says to add 1/2 cup of cheese. I guessed and went by the directions, using the 1/2 cup of cheese and sprinkling 2 TBLS. of cheese over the top which worked out well. Besides that minor confusion the recipe was easy to make and I'll definitely be making it again.

 
Dec 12, 2011

Pasta with some vegetables added is always a winner. Adding Parmesan is only a plus. I've prepared and enjoyed pasta like this all my life, but adding cream is not something I typically do. It often seems the case that some of the best stuff coming out of my kitchen happens when I need to make use of things in the fridge (in this case zucchini and a partial carton of cream) before I travel from one place to the next. My take on this - I used fusilli rather than farfalle, added a shallot because I had it to use, and used freshly grated Parmigiano-Reggiano.

 
Jan 28, 2011

Love this recipe as a start, as I have changed it over the months. I hate when others change a recipe, then rate it, so I am rating it on the original, which was good, but I wanted to get more veggies into this one, so I now add broccoli, sun dried tomatoes, mushrooms & kalamata olives and of course a bit more parmesan cheese. I only use 1/2 of a large onion, more garlic and cut the zucchini larger as we like our veggies tender crisp. Thank you Dave for the recipe, this is a regular in my home now.

 
Aug 24, 2003

This is a great easy sauce. You can leave out the veggie and add shrimp. I added a little more garlic for more flavor. I make it all the time with other noodles and different veggies. Very versatile.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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