Ready in under 30 minutes

Pasta with Zucchini/Courgette Lemon Garlic Sauce

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Vegetarian, Pasta

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

Tools: Large Shallow Dish, Stellar Saucepan, Garlic Zoom, Strainer, Small Jug, Herb Keeper, Cooks Knife 

METHOD

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.

Whisk
Be at home with the best in cooking