Summertime Tagliatelle

Fresh tasting dish with zucchini and cream. Ideal with white wine and italian bread.

• Ready In: 30 mins
• Serves: 4

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. Keep warm on low heat.
5. Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente. Drain, and put in a warm serving bowl.
6. Pile the zucchini mixture on top of the paste and serve immediately with bread.