Zucchini with Farfalle


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

4 to 8 - servings


  • 5 tablespoons olive oil

  • 5 small zucchini, julienned

  • 2 onions, minced

  • 1 clove garlic, minced

  • cup heavy whipping cream

  • 1 (16 ounce) package farfalle pasta

  • 2 tablespoons grated Parmesan cheese

  • salt to taste

  • freshly ground black pepper

  • 2 tablespoons grated Parmesan cheese


  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.

Nutrition Facts (per serving)

432 Calories
21g Fat
53g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 432
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 37%
Cholesterol 34mg 11%
Sodium 66mg 3%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 12g
Vitamin C 17mg 85%
Calcium 80mg 6%
Iron 2mg 13%
Potassium 409mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.