Tasty, quick and easy to make vegetarian meal. This recipe is best made just before serving.
Zucchini and Garlic Pasta
- 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
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Cook pasta in a large pan of boiling salted water, uncovered, until just
tender then drain.
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Meanwhile, heat the oil in a large frying pan. Cook zucchini and garlic,
stirring, until zucchini is just tender.
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Combine the hot pasta with the zucchini mixture and remaining
ingredients.
-
Season to taste and serve.
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.