Summertime Zucchini Pasta

Once again this recipe comes from Pioneer Woman.  She really does have great recipes, you should check her out.  She's funny too.

1 lb. farfalle pasta (we used penne because that's what we had)

4-5 medium zucchini, quartered

1 medium onion, diced

3 cloves garlic, minced

1 pt. grape tomatoes, halved

Olive oil

2/3 c. chicken broth, divided

1 tbsp. cornstarch, flour or arrowroot

1/2 - 3/4 c. cream

Fresh herbs, what ever you have (I forgot about the herbs because I was so excited by what I saw in the pan)

Parmesan cheese

Cook pasta according to package directions for al dente pasta.  Heat olive oil in skillet over medium-high to high heat.  Brown the zucchini in batches; remove.  Add more oil to the skillet and add in the onion, garlic and tomatoes.  Cook a little bit and scrape all the brown off the bottom of the skillet.  Add in 1/3 cup of the chicken broth.  Combine the remaining chicken broth with cornstarch (or whatever you are using).  Add cornstarch mixture to skillet.  Immediately add cream.  Return zucchini to skillet.  Turn of the heat and add 1 cup pasta water to skillet.  Salt and pepper to taste.  Drain pasta and add the chopped herbs.  Pour sauce over pasta, and toss.  Serve in bowls and top with grated parmesan cheese.  Super yummy!