John Myers
Ingredients for 4 servings:
- 2 m.-large zucchini, possibly one green and one yellow
- 200 g tomatoes
- 1 lemon(s), untreated, juice and zest
- 400 g tagliatelle, wide
- 2 tbsp butter
- 250 ml vegetable stock
- 100 ml cream
- 2 tbsp sauce thickener, light
- 1 pinch(s) of sugar
- Herbs, Italian
- salt and pepper
- 50 g Parmesan, freshly grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
a quick, vegetarian and very tasty pasta dish
Cook the pasta in plenty of water until al dente and drain. Thinly slice or grate the zucchini, peel and dice the tomatoes. Wash the lemon thoroughly, finely grate all of the zest (not too much, as the white part is bitter!), and squeeze out the juice. Sauté the zucchini and pasta in the butter and season with salt, pepper, and lemon juice. Add the diced tomatoes and deglaze with the stock and cream. Thicken with the sauce thickener and add the lemon zest. Finally, fold in the Parmesan cheese and serve immediately.
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