pioneer woman's pasta (farfalle with zucchini -- and asparagus)

4-5 regular-sized zucchini (fewer, if you add asparagus*), chopped
1 medium onion, diced
3 cloves garlic, diced
1 pint grape (or cherry) tomatoes, sliced lengthwise
1 bunch asparagus, chopped into 1-inch sections
Olive Oil
2/3 cup white wine (or chicken broth), separated
1 pound farfalle (bowtie pasta)
½ - ¾ cup cream
1 Tablespoon arrowroot or corn starch
Fresh herbs: thyme, fresh basil leaves and chives.
Parmesan cheese

1. Bring a pot of water to a boil. Cook pasta according to package directions, al dente. While the pasta’s still boiling, grab a cup or two of the cooking liquid to save for later.
2. Heat a couple of tablespoons olive oil over medium high to high heat. (If you’re in a hurry, zap the chopped veggies for a few minutes in the microwave, then transfer to the pan to brown it up a bit.) When the oil’s hot, throw in half of the zucchini. Let it brown before stirring. Sprinkle with salt. After it’s cooked, remove it to a plate. NOTE: Do NOT overcook the zucchini.
3. Repeat with other half of the zucchini. Repeat with asparagus.
4. In the same pan, drizzle more olive oil. Throw in the onions and garlic and stir.
5. Turn down the heat to medium/medium low. Throw the halved grape tomatoes on top, and stir.
6. Pour about 1/3 cup of wine into the pan. Scrape the bottom of the pan to incorporate all the flavorful bits.
7. Pour remaining wine into a dish. Sprinkle arrowroot (or cornstarch) and stir to combine. Pour mixture into the pan, and stir gently to combine.
8. Immediately add cream, then the zucchini and asparagus. Stir gently to combine, turning off the heat at this point.
9. Taste the dish. And add salt and pepper. If necessary, add some of the pasta water, to thin the sauce a bit.
10. To serve, pour the drained pasta into a large serving bowl or platter. Add a ton of fresh herbs: chiffonade of basil, chopped lemon thyme, and chives. Now pour the contents of the pan over the noodles. Toss it together. Add parmesan and toss in some more herbs, to taste.

Prep Time: 30 Minutes    Cook Time: 30 Minutes    Difficulty: Easy    Servings: 8
Adapted from Farfalle with Zucchini by The Pioneer Woman

BOOKISH - Served at @Jade's ...