Creamy Zucchini Ravioli

1. 1

   Cook the pasta in a large saucepan of boiling water, uncovered, until just tender, drain.

2. 2

   Heat the oil in a large frypan, and cook garlic over a gentle heat for 2 minutes.

3. 3

   Add the grated zucchini and spring onions, and cook a further 2 minutes.

4. 4

   Stir through the lemon rind, and combined cream cheese spread and milk.

5. 5

   Add the drained pasta and parmesan to the sauce, and toss to coat.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.