Pasta and Zucchini - Modified from Pioneer Woman

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   Start by cutting the veggies into quarters.

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   Then, heat oil over medium heat and add zucchini.

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   Sprinkle with salt.

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   Cook until zucchini is just starting to get tender -- you don't want it to get mushy.

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   Then, remove from the pan and set aside.

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   Then, start the water for your pasta.

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   In the same skillet, add garlic, onion and mushrooms, and saute.

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   Then, add in the tomatoes, and 1/3 C broth.

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   Add 1 T flour to the remaining 1/3 C of broth and mix well.

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    Then, add to the tomato mix.

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    Add in 1/2 C whipping cream.

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    Stir until slightly thickened.

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    Then, add back in the zucchini.

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    Season with pepper and allow to simmer for just a few minutes.

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    Drain the pasta and pour into a serving dish.

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    Season with herbs, to taste.

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    Pour the sauce over the top --

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    Then toss, adding more herbs as desired.

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    To serve, top with Parmesan cheese.

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    Yummy.

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    Next time, I think we'll be adding grilled chicken to this great and quick pasta.

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    *You may need up to 1 pound of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.