Bow Ties With Zucchini in Lemon Garlic Sauce

This is a great vegetarian recipe from the Australian Women's Weekly Great Fast Recipes collection. As usual for Sussan recipes, it's quick, easy and yummy! Could be a bit light for people who prefer meat with their meals though - we accompanied it with crumbed chicken and loved it. For vegos, could go well with jacket potatoes topped with maybe a mushroom cream sauce, or just sour cream and snipped shallots or chives.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 375  g bow tie pasta
• 3  medium yellow zucchini (360g)
• 3  medium green zucchini (360g)
• 30  g butter
• 1  tablespoon olive oil
• 2  garlic cloves, crushed
• 1⁄3 cup  vegetable stock
• 1⁄2 cup  cream
• 2  teaspoons lemon rind, finely grated (I used a tablespoon of lemon juice in its place)
• 1⁄3 cup fresh chives, coarsely chopped

Directions

1. Cook pasta in large sacuepan of boiling water, uncovered, until just tender; drain.
2. Meanwhile, halve zucchini lengthways, slice halves thinly on the diagonal.
3. Heat butter and oil in large frying pan.
4. Cook zuchini and garlic over high heat stirring, unti zucchini is just tender
5. Add stock; brng to a boil
6. Reduce heat, add cream, lemon rind and chives.
7. Stir until hot
8. Place pasta in pan with zucchini sauce.
9. Toss gently to combine.