Farfalle with Zucchini

1 lb Farfalle pasta (bow tie)
2-3 zucchini's, diced
1 container cherry or grape tomatoes, cut in half length-wise
2/3 c chicken broth
1 small onion, diced
3 cloves garlic, minced
3/4 c cream
Parmesan cheese
Asiago cheese
cornstarch

Put a pot of water on to boil for the pasta. Put 2 T olive oil in a skillet and heat on medium-high. Saute zucchini until browned. Remove from skillet. Add another T olive oil to hot pan. Saute onions and garlic about 3-5 min and then add tomatoes. Pour about 1/3 c chicken broth in with onions, garlic and tomatoes, scraping the bottom of the pan to deglaze. Pour the rest of the broth (about 1/3 c) into a bowl and wisk in a few tablespoons. Add to onions, garlic and tomatoes. It will be sticky, but don't worry. Immediately add cream and stir. Add zucchini and turn off the heat. While the pasta is still boiling, add about 1-2 cups of the pasta liquid to the vegetable mixture to thin a bit. Shred about a cup combined of fresh parmesan and asiago cheese and stir in. Add salt and pepper to taste (I like things very flavored, so I add a lot.) Add pasta to sauce and stir. Top with fresh herbs like thyme, basil, and more cheese...or whatever you like. SO GOOD!

*Adapted from The Pioneer Woman
*You can also top with grilled chicken to make a full dinner dish