Name: Creamy farfalle with zucchini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram (12 ounces) farfalle pasta; 2 tablespoon olive oil; 3 clove garlic, crushed; 6 small zucchini (540g), grated coarsely; 2 teaspoon finely grated lemon rind; 1 tablespoon finely chopped fresh flat-leaf parsley; 3 green onions (scallions), sliced thinly; 1/2 cup (40g) finely grated parmesan cheese; 1 1/4 cup (310ml) pouring cream

Ingredients

375 gram (12 ounces) farfalle pasta

2 tablespoon olive oil

3 clove garlic, crushed

6 small zucchini (540g), grated coarsely

2 teaspoon finely grated lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

3 green onions (scallions), sliced thinly

1/2 cup (40g) finely grated parmesan cheese

1 1/4 cup (310ml) pouring cream

Method

1.Cook pasta in large saucepan of boiling water until just tender; drain.

2.Meanwhile, heat oil in large frying pan; cook garlic, stirring, about 2 minutes or until fragrant. Add zucchini; cook, stirring, 2 minutes.

3.Combine rind, parsley, onion and cheese in small bowl.

4.Add cream and hot pasta to zucchini mixture; stir gently over low heat until heated through. Serve immediately, topped with cheese mixture.

Farfalle is a dried short pasta shaped like bow ties or, in the eyes of some cooks, butterflies. You can substitute small shells, penne, orecchiette or fusilli for the farfalle if you prefer. You can use one 300ml carton of cream for this recipe.
Note

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Ingredients

Method

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