Zucchini Farfalle

Wow, what a weekend we had! Did everyone else get TONS of snow?

At least we enjoyed some gorgeous weather the week before!!! My bestie was in town and we took the kids all over. She helped me take my very first photos on Manual Mode…I’m psyched:)
***beware the photo bomb!***

She loves riding the ponies and asks me constantly to go! Good thing they are close and free:) If you didn’t notice, this cutie is my life. We spend our days together and I’m pretty attached. She is so photogenic that I can’t help but snap a bizillion photos of everything she does. It’s like I’m afraid if I don’t document it, I won’t remember.

I have also been trying to snap photos of inanimate objects too…like food. This whole Daylight Savings thing has messed up my photo light. If I want good light I have to snap photos in the afternoon and I’m not usually up for cooking then, sooo, here comes subpar light photos. At least the recipe is DELISH. I mean, it IS Pioneer Woman. I’m not a big veggie only meal, but this is so tasty you don’t even miss the meat!

Zucchini Farfalle–via Pioneer Woman


4 whole (to 5) Regular-sized Zucchini
1 whole Medium Onion
Grape Or Cherry Tomatoes
3 cloves Garlic
Farfalle (bowtie) Pasta
2 Tablespoons Olive Oil
2/3 cups White Wine (or Chicken Broth)
1 Tablespoon Arrowroot
1/2 cup (to 3/4 Cup) Cream
Parmesan Cheese
Fresh Herbs (lemon Thyme, Fresh Basil, Chives, Etc.)
Salt And Pepper, to taste

1) Bring a pot of water to boil. Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise. Next dice up the garlic.

2) 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.

3) While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in half the zucchini and let it brown. Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process. Once the zucchini is cooked, throw in the onions and garlic. Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

4) 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. Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream.

5)Next, turn the heat off and add in the zucchini and stir gently to combine. 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. Salt and pepper to taste.

6) To serve, pour the drained pasta into a large serving bowl or platter. Add your choice of fresh herbs, and pour the contents of the pan over the top. Add some Parmesan and a final sprinkling of fresh basil – voila!


One thought on “Zucchini Farfalle

  1. What gorgeous photos! We haven't had any snow yet here in England. It's fairly rare here, but we sometimes get some later on. I really like the look and sound of your pasta dish. I love vegetarian pasta dishes and this one sounds so flavourful!

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