Farfalle with zucchini lemon garlic sauce

  • 25 mins cooking
  • Serves 4
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Farfalle with zucchini lemon garlic sauce
  • 375 gram (12 ounces) farfalle pasta
  • 3 medium_piece (280g) green zucchini
  • 3 medium_piece (280g) yellow zucchini
  • 30 gram (1 ounce) butter
  • 1 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1/3 cup (80ml) vegetable stock
  • 1/2 cup (125ml) pouring cream
  • 2 teaspoon lemon rind, finely grated
  • 75 gram (2½ ounces) baby spinach leaves
  • 1/3 cup fresh chives, coarsely chopped
  • 1/4 cup (20g) shaved parmesan


Farfalle with zucchini lemon garlic sauce
  • 1
    Cook pasta in a large saucepan of boiling salted water until just tender, drain. Return to pan.
  • 2
    Meanwhile, cut zucchini in half lengthways, slice thinly on the diagonal.
  • 3
    Heat butter and oil in a large, non-stick frying pan over high heat, cook zucchini and garlic, stirring, 8 minutes or until zucchini is just tender. Add stock, bring to the boil. Reduce heat, stir in cream, rind, spinach and chives until hot.
  • 4
    Add pasta to zucchini mixture, season, toss to combine. Serve topped with parmesan.


You can use yellow squash instead of the yellow zucchini, if you like.