Penne with Zucchini Cream
1/2 lb whole wheat penne pasta
2 medium zucchini, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp butter
1/2 cup whipping cream
1/2-3/4 cup milk
2 roma tomatoes, inside flesh removed, and diced
1/2-3/4 cup fresh Italian parsley, chopped
1/2-3/4 cup freshly grated Parm. cheese

In a large skillet over medium heat, add the butter. To the heated butter (don't let it brown or burn), add the onion and a couple minutes later, add garlic. Add the zucchini and saute for a couple more minutes until the onion is translucent and the zucchini is tender. Add whipping cream and milk, and let simmer for one minute.Cook the pasta al dente, according to directions on box. Drain, reserving 2 ladle's worth of pasta worth. Add the pasta to the zucchini mixture, as well as the tomatoes. Stir all together, adding a little pasta water (the pasta starch in the water helps bind the sauce to the noodle), both ladles for a more 'runny' sauce. Stir in the parsley and cheese, and serve immediately.