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Wednesday: Farfalle with Zucchini and Lemon

Sometimes family favorites are found when you are just cleaning out the fridge! Check this one out.
Serves: 4     Prep: 5     Cooking: 20


6 tablespoons olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh flat-leaf parsley
1 lb small zucchini, cut into ½” rounds
1 lemon, finely zested 
1 lb dried fusilli or farfalle
salt and pepper
4 tablespoons grated Parmesan cheese, to serve
2 large, colorful heirloom tomatoes, ½” slices


Prep Opportunity
Chop the zucchini and store in airtight container.
Set a large pot of lightly salted water to a boil.
Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, in a large skillet over low-medium heat, heat the oil.
Add sliced onion and cook, stirring a few times, for about 10 minutes, until golden.
Increase the heat to medium-high and add the garlic, rosemary, and parsley. Cook for just a few seconds, stirring.
Add the zucchini and lemon zest. Cook for 5-7 minutes, stirring occasionally, until just tender.
Season to taste with salt (1/4 tsp) and pepper (1/4 tsp). Remove from the heat.
Remove ½ cup of pasta water and set aside.
Drain the pasta and transfer to a warmed serving dish. Tip: drain the water into the serving bowl, let sit for 30 seconds, pour the pasta water out and replace with cooked pasta.
Briefly reheat the zucchini sauce if too cool.
Pour over the pasta and toss well to mix. Add a little of the reserved pasta water to loosen.
Sprinkle with the Parmesan cheese and serve alongside or over the tomato slices.