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Pasta with zucchini lemon garlic sauce

 
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Photographer: John Paul Urizar. Stylist: David Morgan
Photographer: John Paul Urizar. Stylist: David Morgan

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Vegetarian
Course: Lunch, Main
Favourite flavours: Pasta

Pasta with zucchini lemon garlic sauce
INGREDIENTS

375g farfalle (bow tie pasta or other short pasta)
3 medium (280g) green zucchini
3 medium (280g) yellow zucchini or squash
30g butter
1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup (80ml) vegetable stock
½ cup (125ml) cream
2 teaspoons finely grated lemon rind
75g baby spinach leaves
1/3 cup coarsely chopped fresh chives
shaved parmesan cheese, for serving
METHOD

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 cheese and with a tomato salad, if desired.
 
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User comments
I am quite excited to try this dish, as people always assocciate pasta with tomato, me not being a great fan of the norm, I can only add more exciting things to this dish, avacado & or beans, but looks lovely as it is

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