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Pasta with lemon zucchini and wild garlic

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Ingredients for 2 servings:

  • 400 g zucchini
  • 40 g wild garlic
  • 1 tbsp lemon juice
  • 250 g pasta, e.g. farfalle
  • 2 tbsp olive oil
  • 200 ml whipped cream, vegan
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan

Boil salted water for the pasta. Once the water boils, add the pasta and cook according to the package instructions. Meanwhile, wash and trim the zucchini, halve lengthwise, and cut into thin slices. Wash, dry, and roughly chop the wild garlic. Heat the oil in a large pan. Cook the zucchini slices for about 5 minutes, stirring occasionally. Add the whipped cream and lemon juice, bring to a boil briefly, and add the wild garlic. Season to taste with salt and pepper. Drain the pasta, let it drain briefly, and mix it into the zucchini sauce. Season to taste with lemon juice, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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