Ingredients:
13 ounces farfalle pasta or 13 ounces other pastas
4 small zucchini
2 small yellow zucchini, sliced
2 teaspoons cornflour
1 tablespoon water
1 teaspoon water
1/4 cup lemon juice
1 cup cream
1/2 cup fresh parmesan cheese, grated, plus
3 tablespoons fresh parmesan cheese, grated
1 teaspoon sugar
5 ounces unsalted butter
3 green shallots, chopped
Directions:
Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
Combine cornflour and water in a bowl.
Stir in next 4 ingredients.
Melt butter in a heavy nonstick pan over medium heat.
Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
Serve sauce over warm pasta.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.