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Meat-free meal: Zucchini pasta with a lemony garlic sauce

Fat Mum Slim /

Zucchini pasta with lemony garlic sauce

Until very recently we had my Ma living with us, and feeding an extra mouth each night took a little more creativity than usual. Not that my Ma expects anything fancy, but it’s always nice to cook something delicious when you’ve got people to feed, isn’t it?

This isn’t the healthiest pasta dish {hello cream and butter} but it certainly is high on the yum factor. I wasn’t expecting it, but as everyone tucked into their first mouthful, a positive reaction quickly followed. “This is really good,” Ma exclaimed.

And now this dish is placed on the ‘will totally make again’ list. I think next time I might throw in some toasted pine nuts for a little crunch.

Zucchini pasta with lemony garlic sauce

Ingredients

375g bow tie pasta
4 medium zucchini
30g butter
1 tablespoons olive oil
2 cloves garlic, crushed
1/3 cup vegetable stock
1/2 cup cream
2 teaspoons finely grated lemon rind
75g baby spinach leaves
1/3 cup coarsely chopped chives
shaved parmesan, to serve

Method

♥ Cook pasta in a large saucepan of boiling water as per instructions on packaging {or until al dente}.
♥ While the pasta is cooking, work on the sauce. Cut zucchinis lengthways down the middle, and then slice thinly on the diagonal.
♥ Heat the butter and oil in a large frying pan. Toss in the zucchini and garlic over medium heat and cook until the zucchini is tender. Add stock, stir to combine. Reduce the heat and add the cream, lemon rind, spinach and chives. Stir until all combined and heated through.
♥ Once the pasta is cooked, drain and then add to the zucchini mixture. Toss gently.
♥ Serve in bowls topped with parmesan cheese.

What’s for dinner tonight at your house?

@Fatmumslim