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
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.