I got the original recipe for this dish from Pioneer Woman. She named her version Farfalle with Zucchini but I changed the name because I thought the farfelle (bowties) was too substantial (heavy) for this dish. I made it the first time just like she said, but tonight I substituted angel hair for the farfalle and we liked it much better.
1 med onion, diced
4-5 regular sized zucchini, crookneck or other summer squash
1 pint cherry or grape tomatoes, sliced in half
3 cloves garlic, minced or diced
10-oz angel hair pasta
2/3 C chicken broth (or white wine)
1 Tbsp Arrowroot (for thickening)
1/2 - 3/4 C cream
fresh herbs - basil, lemon thyme, chives (whatever you've got)
Set a pan of water to boil for the pasta. Meanwhile, prepare the vegetables. I had a banana pepper from the garden so I diced that up, too. It's very mild and tastes just like a yellow sweet pepper. I quarter-cut yellow crookneck for the sauce but both crookneck and zucchini together would add more color.
When the water boils cook pasta for 4-5 minutes.
Heat 2 Tablespoons olive oil over med high heat. Saute the onions and garlic, until onions are
translucent; add squash (and diced pepper). When the squash is almost cooked but still has a slight crunch, turn the heat to medium and toss in the tomatoes. Cook for a minute or two. Pour in the chicken broth and bring to a boil. Stir in the Arrowroot, immediately the sauce will start to thicken. Remove from heat and pour in the cream. Stir gently.
To serve, pour the drained pasta into a serving bowl. Add lots of fresh herbs - I forgot the herbs tonight and that makes me sad because they add so much yumminess to the dish. I have oregano, basil and rosemary growing in the garden, too. Pour the sauce over the top. Add Parmesan cheese and gently stir.