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Zucchini pasta aioli

Name: Zucchini pasta aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Cuisine: Française
Ingredients: 375 gr of short pasta; 4 medium zucchinis; 30 gr of butter; 1 tablespoon of olive oil; 2 cloves of garlic; 50 ml of vegetable broth; 125 ml of heavy cream; 2 tablespoons of grated lemon zest; Some chopped chives

A pasta recipe enhanced by garlic, it is melt-in-your-mouth delicious and will likely please everyone!

Guillaume | 18/06/2015 1477 vues

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10 min

Prep time

10 min

Cook time

Servings

Medium

Difficulty

20 min

Total time

Ingredients

375 gr of short pasta
4 medium zucchinis
30 gr of butter
1 tablespoon of olive oil
2 cloves of garlic
50 ml of vegetable broth
125 ml of heavy cream
2 tablespoons of grated lemon zest
Some chopped chives

Instructions

1

Cook the pasta in a large volume of salted boiling water until al dente, then drain them.
2

Cut all the zucchini in half lengthwise before slicing them diagonally into thin strips.
3

Heat the butter and olive oil in a skillet and sauté the zucchini and chopped garlic over high heat, stirring constantly.
4

When the zucchini are just cooked (they should still be slightly crunchy), pour in the broth and bring to a boil.
5

Reduce the heat, then add the heavy cream, lemon zest, and chives.
6

Pour this hot mixture over the pasta and gently toss.
7

Serve immediately.