Creamy farfalle with zucchini | Women's Weekly Food
This creamy pasta is so simple to make and bursting with flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams (12 ounces) farfalle pasta
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 6 small zucchini (540g), grated coarsely
- 2 teaspoons finely grated lemon rind
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 3 green onions (scallions), sliced thinly
- 1/2 cup (40g) finely grated parmesan cheese
- 1 1/4 cup (310ml) pouring cream
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