Farfalle with Zucchini

1. 1

   Bring a pot of water to boil.

2. 2

   Dice 1 medium onion and the zucchini into small slices.

3. 3

   Slice the tomatoes in half lengthwise.

4. 4

   Next dice up the garlic.

5. 5

   Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice bite to it.

6. 6

   While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan.

7. 7

   When the oil is hot, throw in half the zucchini and let it brown.

8. 8

   Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.

9. 9

   Once the zucchini is cooked, throw in the onions and garlic.

10. 10

    Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

11. 11

    Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.

12. 12

    Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir.

13. 13

    Pour this into the pan with the onions and tomatoes, and now add in 1/2 to 3/4 cup cream.

14. 14

    Next, turn the heat off and add in the zucchini and stir gently to combine.

15. 15

    Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.

16. 16

    Salt and pepper to taste.

17. 17

    To serve, pour the drained pasta into a large serving bowl or platter.

18. 18

    Add your choice of fresh herbs, and pour the contents of the pan over the top.

19. 19

    Add some Parmesan and a final sprinkling of fresh basil voila!

* Per serving · 4 servings · Values may vary.