Stanley Recipe File: Pasta with Zucchini Lemon Garlic Sauce

 ( These 2 recipes are from Sally McKay who is our resident food reporter )

 

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

80mls (1/3 cup) vegetable stock

125mls (1/2 cup) cream

2 teaspoons finely grated lemon rind

75g baby spinach leaves

1/3 cup coarsely chopped fresh chives

Shaved parmesan cheese, for serving

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 and with a tomato salad, if desired.

Serves 4

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