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Pasta with Zucchini Lemon Garlic Sauce
Zucchini and pasta make a nice meal
Ingredients
375g farfalle (bow tie pasta or other short pasta)
3 medium (280g) green zucchini
3 medium (280g) yellow zucchini or squash
30g butter
1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup (80ml) vegetable stock
½ cup (125ml) cream
2 teaspoons finely grated lemon rind
75g baby spinach leaves
1/3 cup coarsely chopped fresh chives
shaved parmesan cheese, for serving
Preparation
Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain.
Return to the pan to keep warm.
Meanwhile, halve zucchini lengthways and slice thinly on the diagonal.
Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high heat, stirring, until zucchini is just tender.
Add stock; bring to the boil.
Reduce heat, add cream, rind, spinach and chives.
Stir until hot.
Season to taste with salt and pepper.
Add pasta to zucchini mixture in pan; toss gently to combine.
Serve topped with parmesan cheese and with a tomato salad, if desired.
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