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Author Notes: This recipe combines my need to make the most of the last of the summer squash with my cravings for warm and filling food, particularly during the transition from summer to fall. —amelinda
- 1/2 pound farfalle pasta (or pasta of your choice), cooked
- 2 tablespoons olive oil
- 8 ounces button mushrooms, sliced
- 1/4 ounce dried crimini mushrooms, soaked in 1/2 cup of hot water
- 2 zucchinis, cut into 1/2 inch slices, then quartered
- 2 shallots, finely chopped
- 1 teaspoon garlic, minced
- 1 tablespoon corn starch
- 3 tablespoons sherry
- 1 cup half-and-half (you can use heavy cream here for a richer flavor)
- Few dashes nutmeg
- Saute zucchini and button mushrooms in one tablespoon of olive oil over medium-high heat until cooked through. Combine with pasta and set aside.
- In another pan, heat the other tablespoon of olive oil. Add the shallots and garlic and saute until fragrant but not browned.
- Add the sherry and cook until mostly reduced, about three minutes at medium heat.
- Add one tablespoon cornstarch and blend well. Then add the crimini mushrooms with liquid and the half-and-half. Simmer until thickened.
- Season with nutmeg and salt and pepper to taste. Mix with the pasta and vegetables and serve.