1. With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise. 2. Heat oil in a skillet and saute the garlic for 30 seconds. 3. Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes. 4. Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste. Keep warm on low heat. 5. Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente. Drain, and put in a warm serving bowl. 6. Pile the zucchini mixture on top of the paste and serve immediately with bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
