Farfalle with Zucchini

Directions

1. 1
   Bring a pot of water to boil.
2. 2
   Dice 1 medium onion and the zucchini into small slices.
3. 3
   Slice the tomatoes in half lengthwise.
4. 4
   Next dice up the garlic.
5. 5
   Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice bite to it.
6. 6
   While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan.
7. 7
   When the oil is hot, throw in half the zucchini and let it brown.
8. 8
   Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.
9. 9
   Once the zucchini is cooked, throw in the onions and garlic.
10. 10
    Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.
11. 11
    Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.
12. 12
    Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir.
13. 13
    Pour this into the pan with the onions and tomatoes, and now add in 1/2 to 3/4 cup cream.
14. 14
    Next, turn the heat off and add in the zucchini and stir gently to combine.
15. 15
    Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.
16. 16
    Salt and pepper to taste.
17. 17
    To serve, pour the drained pasta into a large serving bowl or platter.
18. 18
    Add your choice of fresh herbs, and pour the contents of the pan over the top.
19. 19
    Add some Parmesan and a final sprinkling of fresh basil voila!