Name: Zucchini, spinach & lemon pasta
Total time: 30 min
Yield: 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

Zucchini, spinach & lemon pasta

Simple, vegetarian, 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 the 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.

FOOD TEAM TIP: Serve with a multi-coloured tomato salad tossed in a balsamic dressing.

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