Zucchini Bowtie Pasta

    (73)
    25 minutes

    A simple pasta dinner with zucchini, cream and garlic with bowtie pasta. Despite the cream, it's a light dinner that tastes great.


    65 people made this

    Ingredients
    Serves: 7 

    • 2-3 tablespoons olive oil
    • 2 small zucchini, julienned (cut into matchsticks)
    • 2 onions, finely chopped
    • 1 clove garlic, crushed or finely chopped
    • 2/3 cup (170ml) cream
    • 500g farfalle pasta
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste
    • extra grated Parmesan to serve

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook the pasta according to package directions till done. Drain.
    2. Heat oil in large frypan over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
    3. 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.
    4. Add the pasta, zucchini, Parmesan, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (53)

    by
    17

    Even though I was super stuffy with a cold and couldn't really taste anything, this was really good! The two year old liked it, too. Be sure to season the zucchini with salt and pepper while cooking it, and watch out with the oil. The onions sweat enough to create enough juice, so you don't really need so much oil. To cut the fat, reduce the oil in half and spray the pan with cooking spray before adding oil.  -  15 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    11

    My family and I liked this recipe quite a bit. My kids didn't want Zucchini in anything until they tried it. I noticed a discrepancy in the recipe; it calls for 2 TBLS. of Parmesan Cheese twice in the recipe ingredients yet in the directions it says to add 1/2 cup of cheese. I guessed and went by the directions, using the 1/2 cup of cheese and sprinkling 2 TBLS. of cheese over the top which worked out well. Besides that minor confusion the recipe was easy to make and I'll definitely be making it again.  -  20 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    11

    Made it as a side dish for a small dinner party with grilled chicken and steak. Worked out great since one guest was a vegetarian and everyone was able to enjoy the meal. Would definitely make it again.  -  24 Jul 2000  (Review from Allrecipes USA and Canada)

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