Summertime Tagliatelle

1. 1

   With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise.

2. 2

   Heat oil in a skillet and saute the garlic for 30 seconds.

3. 3

   Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes.

4. 4

   Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste.

5. 5

   Keep warm on low heat.

6. 6

   Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente.

7. 7

   Drain, and put in a warm serving bowl.

8. 8

   Pile the zucchini mixture on top of the paste and serve immediately with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.