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My version of a recipe I found years ago before I could even cook! My family loves it! Good way to keep grocery costs down because its a no-meat meal!


  • 1 Pound Fresh Mushrooms
  • 4 Medium Zucchini
  • 1 Onion
  • 2 Tablespoons Butter
  • 3 Cloves Garlic, Minced
  • 1 Pound Farfalle (bow tie) Pasta
  • 2 Tablespoons Cake Flour
  • 2 Cups Half-and-Half Cream


  • Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
  • Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.

Categories: Main Dish  Pasta  Side Dish 
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