Tasty, quick and easy to make vegetarian meal. This recipe is best made just before serving.
Zucchini and Garlic Pasta
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Calories: 1kcal
Ingredients
- 500 g pasta
- 750 g zucchini thinly sliced
- 2 cloves garlic crushed
- 125 g butter softened
- 1 cup parmesean cheese finely grated
- 1 Tablespoon lemon rind finely grated
- 125 ml cream
Instructions
- Cook pasta in a large pan of boiling salted water, uncovered, until justtender then drain.
- Meanwhile, heat the oil in a large frying pan. Cook zucchini and garlic,stirring, until zucchini is just tender.
- Combine the hot pasta with the zucchini mixture and remainingingredients.
- Season to taste and serve.
Notes
Non vego option: 400g skinless chicken breast, sliced.
Cook chicken in a dash of olive oil, add to pasta meal after vego portions are removed.
Storage: can be stored in the fridge for up to 2 days.
[nutrifox id=”12953″]