Name: Farfalle primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 375g dried farfalle pasta; 2 zucchini, sliced; 4 squash, thickly sliced; 23.40 gm wholegrain mustard; 2 tsp lemon rind, finely grated; 25g butter; 4 garlic cloves, crushed; 300ml thickened cream; 250.00 ml frozen peas; 40.00 ml chopped flat-leaf parsley leaves; 82.50 ml finely grated parmesan cheese or vegetarian hard cheese

Farfalle primavera

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Whip up quick and delicious creamy vegetarian pasta dishes in no time with this recipe!

Ingredients:

375g dried farfalle pasta
2 zucchini, sliced
4 squash, thickly sliced
23.40 gm wholegrain mustard
2 tsp lemon rind, finely grated
25g butter
4 garlic cloves, crushed
300ml thickened cream
250.00 ml frozen peas
40.00 ml chopped flat-leaf parsley leaves
82.50 ml finely grated parmesan cheese or vegetarian hard cheese

Instructions:

Boil pasta in salted water according to package instructions until tender. Save 1/4 cup of cooking liquid before draining.
Heat butter in a spacious non-stick pan over medium heat. Add garlic, zucchini, and squash. Cook, stirring occasionally, for 3 to 4 minutes until tender.
Combine the cream, mustard, and lemon zest in the pan and bring to a gentle boil. Reduce the heat to a simmer. Cook for 1 to 2 minutes, then add the peas and simmer for another 2 minutes until the sauce slightly thickens. Stir in parsley, parmesan, cooked pasta, and some reserved cooking liquid. Season with salt and pepper, toss everything together, and serve.

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