White Wine Zucchini & Pasta (or Chickpeas)

Ingredients:

2-3 whole regular-sized Zucchini
1 medium Onion
1 pint grape or cherry Tomatoes
3 cloves garlic
Farfalle (bowtie) Pasta or 1 can chickpeas, drained and rinsed
2 T olive oil
⅔ cups white wine or chicken broth
1 T Arrowroot or Tapioca Starch or Corn Starch
½ cups (to 3/4 cup) cream or plain coconut or almond milk
Parmesan cheese or 3 T Daiya Havarti Jalapeño Cheddar cheese
3 c fresh spinach
Salt And Pepper, to taste

Directions:
Bring a pot of water to boil. Once the water is boiling, go ahead and cook the pasta according to directions on the package OR if you are using chickpeas, rinse and drain 2 cans. 

Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.

Next dice up or mince the garlic.

While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in the zucchini and let it brown. Once brown, put it onto a plate and set aside. Add the onions and garlic and cook for 2 minutes. 

Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, deglazing the pan.

Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

Pour another 1/3 cup wine (or chicken broth) into a bowl and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ cup cream or milk. 

Next, turn the heat down to low and add in the cheese and zucchini and spinach and stir gently to combine. 

Salt and pepper to taste. When cheese is melted turn off heat.

Add in chickpeas or pasta and stir thoroughly. Serve and enjoy!

*original recipe from www.thepioneerwoman.com