Zucchini & Garlic Pappardelle
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This recipe is best made just before serving. Note: This dish is NOT suitable for freezing, but IS suitable for microwaving.
500g pappardelle pasta
1 tablespoon olive oil
750g zucchini, sliced thinly
2 cloves garlic, crushed
125g butter, chopped, softened
1 cup (80g) finely grated parmesan cheese
1 tablespoon finely grated lemon rind
½ cup (125ml) cream
Cook pasta in a large pan of boiling salted water, uncovered, until just tender; 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 ingredients; season to taste with salt and pepper.
Serves: 6
Total Cooking Time: 30 minutes
Difficulty: Easy