Hixon Allotments Association

Courgette and Lemon Tagliatelle
Serves 2

2-3 tbsp olive oil
2-3 courgettes, finely sliced, depending on size
100ml fl oz white wine
3-4 tbsp crème faiche
100g cheese, grated
1 lemon, zest only
250-300g pasta, cooked according to packet instructions and drained
grated parmesan to finish

1. Heat the oil in a pan over a medium heat, then fry the courgettes in the oil for 4-5 minutes, stirring continuously. Remove courgettes & keep warm.
2. Deglaze the pan with the wine, bring to the boil, and boil rapidly until the volume of the liquid has reduced by half. 
3. Stir in the crème fraiche, bring to the boil, then reduce the heat and simmer for 2-3 minutes. Stir in the cheese, lemon zest and pasta and heat through for 2-3 minutes. Serve immediately & top with parmesan.