Recipe for Farfalle with Zucchini-Cream Sauce 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
100 gm Bacon, cut in pieces
1 x Shallot, finely chopped
250 gm Mushrooms, cleaned & sliced
350 gm Zucchini, thinly sliced
1 tbl Oil
1/2 tsp Italian herbs
200 gm Farfalle (bowties)
50 gm Roquefort cheese
125 ml Creme fraiche
Instructions:
Instructions: 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.

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