Simple, vegetarian, and tasty!

PREP & COOK TIME 30 MINUTES | SERVES 4

INGREDIENTS

  • 375 g farfalle pasta
  • 6 medium green zucchini
  • 30 g butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • ¼ cup dry white wine
  • 80 ml vegetable stock
  • ½ cup pouring cream
  • 2 teaspoons finely grated lemon rind
  • 75 g baby spinach leaves
  • ½ cup coarsely chopped fresh chives 
  • ¼ cup flaked parmesan

METHOD

COOK pasta in a large saucepan of boiling salted water until just tender; drain. Return to the pan.

MEANWHILE, cut zucchini in half lengthways; slice thinly on the diagonal.

HEAT butter and oil in a large deep frying pan over high heat; cook zucchini and garlic, stirring, for 8 minutes or until zucchini is just tender. Add wine and stock; bring to a boil. Reduce heat; stir in cream, rind, spinach and chives until hot.

ADD pasta to zucchini mixture, season; toss to combine. Serve topped with parmesan.

Written for Food&Home

Featured image: Aremedia