• 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

1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
2. 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.
3. 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.
4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.

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!