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“Fresh tasting dish with zucchini and cream. Ideal with white wine and italian bread.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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