Farfalle with zucchini-cream sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Bacon, cut in pieces |
| 1 | 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 |
Directions
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.