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