Zucchini, spinach & lemon pasta

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.     Made this zucchini, spinach & lemon pasta? Tag us @foodandhomesa #cookingwithFH on Instagram!   ALSO SEE: Quick Garlic Prawn Pasta Feature image: Are Media More From … Continue reading Zucchini, spinach & lemon pasta