Farfalle with lemon zucchini and wild garlic

Name: Farfalle with lemon zucchini and wild garlic
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 500 g Zucchini (green or yellow); 1 collar Wild garlic; 1 Organic Lemon; 400 g Noodles (e.g. Farfalle); 2 TABLESPOONS Olive oil; 75 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp cheese to sprinkle

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
500 g Zucchini (green or yellow)
1 collar Wild garlic
1 Organic Lemon
400 g Noodles (e.g. Farfalle)
2 TABLESPOONS Olive oil
75 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp cheese to sprinkle

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the zucchini, cut them in half lengthwise and cut them diagonally into thin slices. Wash wild garlic, spin dry and chop coarsely. Wash lemon hot, dab dry and finely grate the zest.
2
Squeeze the lemon.
3
Add the pasta to boiling salted water and cook until al dente according to package instructions.
4
Heat the oil in a large frying pan. Fry the zucchini for about 5 minutes while turning. Pour in broth and bring to the boil. Stir in cream, 1 tablespoon lemon juice and zest. Bring to the boil briefly. Add wild garlic.
5
Season to taste with salt and pepper.
6
Drain the pasta and let it drain briefly. Mix into the zucchini sauce. Season to taste with lemon juice, salt and pepper. Serve with thinly sliced cheese (e.g. goat gouda) as desired.