Farfalle Pasta with Zucchini and Kale in a Garlic Cream Sauce

2-3 Servings

Farmers' Market

1/2 medium Zucchini, cut rounds in 4ths
1 large Garlic Clove, or 2 medium ones, minced

Co-Op

2 tbs Flax Flour
2 tbs Butter
1 tbs Olive Oil
1 tbs Sour Cream (I prefer Nancy's: Organic, it tastes soooo good!)
1/8 tsp Red Pepper Flakes (optional)
Salt and Pepper to taste


Sunflower Market (chain health(ier) grocery store that carries packaged whole organic foods too)

1/2 box Whole Wheat Farfalle Pasta, aka bowtie, cooked. (I had cooked up the pasta yesterday for lunch and hade left overs, so I stored it in the fridge to be used later. Cooked pasta ALWAYS comes in handy for a quick meal)
1/2 cup Whole Milk, plus 1/2 cup Water (if you use non whole milk, just use a cup of whatever you have)
2 cups of Kale. (I bought the pre packaged organic kale and used 1/3 of the plastic container)

In a medium sauce pan, on medium high, melt butter, add zucchini and garlic and cook until garlic starts to become translucent. Once there, add everything else except the flax flour. Turn down the heat and let everything simmer for a few minutes until the kale softens. Once there, turn off the heat and add flax flour, this is the thickening agent to turn the milk/sour cream goodness into more of a sauce. Once you have the thickness you like, add salt and pepper to taste and you're done.

Super simple, super fast.

If I had parmesan or another hard cheese I would have totally added it, but the pasta was good without it too.