Carrot Zucchini Pasta

This is one of Jayson's favorite dishes from his mission. It's very simple, and a good way to use up zucchini.

I'm not so sure about the amounts, but the great thing is that you can experiment and add as much or as little as you want of any ingredient.

You will need:
Pasta
2-3 Tbsp. Extra Virgin Olive Oil
1 Clove Garlic- Minced
1/4 C. Chopped Onion
1-2 C. Grated Carrot
1-2 C. Grated Zucchini (You will want more zucchini than carrot, because it cooks down.)
1 Pint Heavy Cream

1. First cook any pasta you like according to package directions. We use 1/2 lb. of Farfalle and have leftovers.
2. Heat olive oil in a skillet. Add garlic and flavor oil for only a minute. (Don't let your garlic burn!)
3. Add grated carrot, zucchini, and onion. Saute until tender, but not mushy, adding more oil as needed.
4. When vegetables are tender add about half of the pint of cream. Reduce heat and simmer, cooking down liquid into a sauce, adding cream as necessary to make the sauce.
5. Combine the pasta and sauce and serve with Parmesan! Mangiamo!

We love regional foods. Does anyone have something new for us to try? Maybe something from your mission?