Ingredients
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2 large zucchini (about 1 lb)
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1 large onion
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3 tbsp olive oil
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12 oz farfalle pasta
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2 cloves garlic, finely chopped
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1/4 cup grated Parmesan
Steps
1
Heat a large pot of salted water to a boil on high. Using a box grater, coarsely grate the zucchini and onion on the largest holes. In a 12-inch skillet, heat the oil on medium-high. Add zucchini and onion. Season with salt and pepper. Cook vegetables 20 min., until tender and caramelized, stirring often.
2
Meanwhile, cook the farfalle according to package directions, reserving ½ cup cooking liquid. Drain well in a colander.
3
When vegetables are browned and very tender, add the garlic. Cook 2 min., stirring often. Remove skillet from heat. Add farfalle to skillet, stirring to combine. Stir in reserved cooking liquid 2 tbsp at a time, as needed. Add the Parmesan and toss to combine. Season with salt and pepper to taste.
