Recipe - Farfalle With Zucchini-Cream Sauce

100 g Bacon, cut in pieces
1 Shallot, finely chopped
250 g Mushrooms, cleaned & cut or sliced up
350 g Zucchini, thinly cut or sliced up
1 tablespoon Oil
One half teaspoon Italian herbs
200 g Farfalle (bowties)
50 g Roquefort cheese
125 ml Creme fraiche
One half tablespoon Bouillon powder

Start water for pasta.

Heat a bit of oil in a frying pan. Fry the bacon about 5 min, till soft.
[American bacon gives up much more fat that Dutch. Extra oil probably not
necessary for US bacon.]

Add the chopped shallot and cook about 2 min, till soft.

Stir in the mushrooms, zucchini, and Italian herbs. Steam for about 10 min.

Meanwhile, cook farfalle.

Crumble roquefort. Stir cheese, creme fraiche, and bouillon powder into the
zucchini mixture. Cook over low heat, about 2 min, until cheese is melted.

Drain farfalle. Stir into zucchini mixture. Divide between two plates.
Recipe by: Tip or Allerhande

Posted to EATL Digest 12 Jan 97, by Kaye Sykes
kaye_sykes@NL.COMPUWARE.COM on Mon, 13 Jan 1997.