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1
Bring a pot of water to boil.
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2
Dice 1 medium onion and the zucchini into small slices.
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3
Slice the tomatoes in half lengthwise.
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4
Next dice up the garlic.
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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.
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6
While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan.
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7
When the oil is hot, throw in half the zucchini and let it brown.
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8
Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.
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9
Once the zucchini is cooked, throw in the onions and garlic.
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10
Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.
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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.
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12
Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir.
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13
Pour this into the pan with the onions and tomatoes, and now add in 1/2 to 3/4 cup cream.
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14
Next, turn the heat off and add in the zucchini and stir gently to combine.
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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.
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16
Salt and pepper to taste.
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17
To serve, pour the drained pasta into a large serving bowl or platter.
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18
Add your choice of fresh herbs, and pour the contents of the pan over the top.
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19
Add some Parmesan and a final sprinkling of fresh basil voila!
