Farfalle with zucchini-cream sauce

Yield: 2 Servings

Measure Ingredient
100 grams Bacon, cut in pieces
1 \N Shallot, finely chopped
250 grams Mushrooms, cleaned & sliced
350 grams Zucchini, thinly sliced
1 tablespoon Oil
½ teaspoon Italian herbs
200 grams Farfalle (bowties)
50 grams Roquefort cheese
125 millilitres Creme fraiche
½ tablespoon Bouillon powder

Start water for pasta.

Heat a bit of oil in a frying pan. Fry the bacon about 5 min, till soft.

[American bacon gives up much more fat that Dutch. Extra oil probably not necessary for US bacon.]

Add the chopped shallot and cook about 2 min, till soft.

Stir in the mushrooms, zucchini, and Italian herbs. Steam for about 10 min.

Meanwhile, cook farfalle.

Crumble roquefort. Stir cheese, creme fraiche, and bouillon powder into the zucchini mixture. Cook over low heat, about 2 min, until cheese is melted.

Drain farfalle. Stir into zucchini mixture. Divide between two plates.

Recipe by: Tip or Allerhande

Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes <kaye_sykes@...> on Mon, 13 Jan 1997.

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