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
Cook pasta in a large pan of boiling salted water, uncovered, until just
tender 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 remaining
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.