Ingredients Jump to Instructions ↓

  1. 1/2 lb pasta

  2. 2 medium zucchini , quartered

  3. 14 ounces diced tomatoes

  4. 8 ounces mushrooms , quartered

  5. 1/2 onion , diced

  6. 3 garlic cloves , minced

  7. 1 tablespoon olive oil

  8. 1/2 cup light whipping cream

  9. 2/3 cup chicken broth

  10. 1 tablespoon flour salt , to taste pepper , to taste chives , to taste basil , to taste

Instructions Jump to Ingredients ↑

  1. Start by cutting the veggies into quarters. Then, heat oil over medium heat and add zucchini. Sprinkle with salt.

  2. Cook until zucchini is just starting to get tender -- you don't want it to get mushy. Then, remove from the pan and set aside.

  3. Then, start the water for your pasta.

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

  5. Then, add in the tomatoes, and 1/3 C broth. Add 1 T flour to the remaining 1/3 C of broth and mix well. Then, add to the tomato mix.

  6. Add in 1/2 C whipping cream. Stir until slightly thickened.

  7. Then, add back in the zucchini.

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

  9. Drain the pasta and pour into a serving dish.

  10. Season with herbs, to taste.

  11. Pour the sauce over the top -- 12 Then toss, adding more herbs as desired.

  12. To serve, top with Parmesan cheese.

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

  14. *You may need up to 1 pound of pasta. ?


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