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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh tasting dish with zucchini and cream. Ideal with white wine and italian bread. Ingredients:
1 lb zucchini |
6 tablespoons olive oil |
3 garlic cloves, crushed |
3 tablespoons chopped basil |
2 red chilies |
1 lemon, juiced |
5 tablespoons light cream |
4 tablespoons parmesan cheese, freshly grated |
8 ounces tagliatelle pasta noodles |
Directions:
1. With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise.
2. Heat oil in a skillet and saute the garlic for 30 seconds.
3. Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes.
4. Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste. Keep warm on low heat.
5. Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente. Drain, and put in a warm serving bowl.
6. Pile the zucchini mixture on top of the paste and serve immediately with bread.
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