Tagliatelle with lemon cream sauce


Ingredients 7
Servings 4
Time

Ingredients

  • 25
    ml
    butter
  • 3
    large baby marrows, cut into matchsticks
  • 375
    ml
    cream (or more to taste)
  • 1
    lemon, grated peel and juice
  • 100
    g
    Parmesan cheese, grated
  • 500
    g
    tagliatelle, cooked al dente
  • salt and milled black pepper
 

Method

 
Heat butter in a large frying pan, add baby marrow strips and stir-fry for 5 minutes, or until tender and golden. Pour in cream, grated lemon peel and Parmesan cheese. Toss in pasta and season with salt and black pepper. Add lemon juice and toss again. Serve pasta with a tomato salad and crusty bread.
 

 

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