This dish of baby zucchini and cherry tomatoes could not be more flavorful, colorful, or simple! And, if you’ve never tried baby zucchini before, trust me, you will love it! It’s easy to throw together for a meal for any night of the week, especially if you shop ahead for all your ingredients. This dish truly is delicious by itself, however, you can add in cooked shrimp or salmon. It will be amazing either way! So, go get cooking. 🙂

Ingredients:

• 2 tbsp. freshly chopped parsley
• 2 medium cloves, garlic
• 2 tbsp. olive oil
• 1 pt. cherry tomatoes, sliced in half or quartered
• 12 oz. package baby zucchini* (can be found in specialty food stores, substitute regular sized zucchini)
• 1/4 tsp. salt
• 1/4 cup white wine
• 1/4 cup light cream
• 1/2 lb. of farfalle pasta (bow ties)

Method of Preparation

1. Slice the cherry tomatoes in half (quarter, if desired) and the zucchini into 1/4″ slices. Sprinkle with a pinch of salt and set aside in a bowl.
2. Bring a large pot of water up to a boil.
3. Finely chop the parsley and the garlic and add to a large and semi-deep frying pan along with the 2 tablespoons of olive oil and set at medium-low heat. Sautee for 1 minute before adding the tomatoes and zucchini. Cook for approximately 7-9 minutes until the vegetables have softened then add the white wine and light cream and cook for an additional 3-4 minutes.
4. Meanwhile, place the farfalle pasta in the water to boil.
5. Cook according to package instructions. You’ll want to try and time it so that your vegetables are done at about the same time as the pasta. Add the cooked pasta to the frying pan with the vegetables and combine. Sprinkle with a touch of salt and parmesan cheese, if desired, and enjoy!