Creamy Zucchini and Lemon Tagliatelle
Creamy Zucchini and Lemon Tagliatelle



  • 4 zucchinis
  • 500g tagliatelle
  • 1 red chilli, finely chopped
  • 2 egg yolks
  • 75g parmesan (or vegetarian alternative)
  • 4 tbsp heavy cream
  • Zest of 1 lemon
  • Grate the zucchinis and place in a sieve over a bowl. Press to squeeze out as much liquid as you can. Cook the tagliatelle in boiling salted water until al dente, and gently fry the chilli for a minute in a little oil, before tipping the zucchini into the pan and cooking for 3 mins.
  • Mix the egg yolks, parmesan, cream, and lemon. Once the pasta is ready, drain and mix with all of the other ingredients. Loosen a little with some pasta water, season, and serve with extra cheese.
20 mins
4 serving

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