Summertime Tagliatelle

Name: Summertime Tagliatelle
Ingredients: 1 lb zucchini; 6 tablespoons olive oil; 3 garlic cloves, crushed; 3 tablespoons chopped basil; 2 red chilies; 1 lemon, juiced; 5 tablespoons light cream; 4 tablespoons parmesan cheese, freshly grated; 8 ounces tagliatelle pasta noodles

9 ingredients

8 steps

Ingredients

1 lb zucchini
6 tablespoons olive oil
3 garlic cloves, crushed
3 tablespoons chopped basil
2 red chilies
1 lemon, juiced
5 tablespoons light cream
4 tablespoons parmesan cheese, freshly grated
8 ounces tagliatelle pasta noodles

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.
5

Keep warm on low heat.
6

Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente.
7

Drain, and put in a warm serving bowl.
8

Pile the zucchini mixture on top of the paste and serve immediately with bread.