Zucchini With Farfalle

• 4 tablespoons olive oil
• 5 small zucchini, ends trimmed and cut into sticks about 1 1/2 inches long
• 2 large onions, minced
• 1 -2 garlic clove, minced
• 23 cup whipping cream (I've used the fat-free half and half)
• 1 lb farfalle pasta, cooked al dente (bow tie pasta)
• 12 cup freshly grated parmesan cheese
• salt & freshly ground black pepper
• additional freshly grated parmesan cheese, to serve

1. Heat oil in a large non-aluminum skillet over medium-high heat.
2. Add zucchini and saute quickly until golden.
3. Remove with slotted spoon and set aside.
4. Add onion and saute until golden; add garlic and saute an additional minute.
5. Stir in cream, increase heat and boil until sauce is reduced by one-third.
6. Add pasta, zucchini,the 1/2 cup parmesan cheese, salt and pepper and toss thoroughly until heated through.
7. Serve immediately with additional parmesan cheese.

olive oil, zucchini, onions, garlic, whipping cream, farfalle pasta, parmesan cheese, salt, parmesan cheese

Taken from www.food.com/recipe/zucchini-with-farfalle-227950 (may not work)