Zucchini Posing as Fettuccine with Lemon Cream

1. 1

   Put the cream in a small, heavy-bottomed saucepan and simmer to reduce by half, about 30 to 40 minutes.

2. 2

   While the cream is reducing, cut the zucchini into noodles: trim the ends off the zucchini and, using a vegetable peeler, cut each one into lengthwise strips.

3. 3

   Bring a large saucepan of water to the boil.

4. 4

   Add the Parmesan and lemon zest to the reduced cream and continue to simmer while the zucchini cooks.

5. 5

   Add the zucchini strips to the boiling water, stir a few times, and cook 2 minutes.

6. 6

   Drain well.

7. 7

   In a large bowl, toss with the lemon juice.

8. 8

   Add the chives to the cream mixture and pour over the zucchini.

9. 9

   Add salt and pepper to taste.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.