pasta with mushroom and zucchini sauce

pasta with mushroom and zucchini sauce
  • 1 pound fresh mushrooms
  • 10 zucchini
  • 1 onion
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 pound farfalle (bow tie) pasta
  • 2 tablespoons cake flour
  • 2 cups half-and-half cream


  1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
  2. Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.

04/09/2017
pasta with mushroom and zucchini sauce, Pasta recipe PT10M PT2H 6 435 calories

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