Farfalle primavera

Create creamy vegetarian pasta dishes in minutes with this speedy recipe.

Recipe «Farfalle primavera» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried farfalle, 2 zucchini, sliced, 4 squash, thickly sliced, 1 tbsp wholegrain mustard, 2 tsp lemon rind, finely grated , 25g butter, 4 garlic cloves, crushed, 300ml thickened cream , 1 cup frozen peas, 2 tbsp chopped flat-leaf parsley leaves, 1/3 cup finely grated parmesan cheese or vegetarian hard cheese.

Ingredients:

• 375g dried farfalle 
• 2 zucchini, sliced 
• 4 squash, thickly sliced 
• 1 tbsp wholegrain mustard 
• 2 tsp lemon rind, finely grated 
• 25g butter 
• 4 garlic cloves, crushed 
• 300ml thickened cream 
• 1 cup frozen peas 
• 2 tbsp chopped flat-leaf parsley leaves 
• 1/3 cup finely grated parmesan cheese or vegetarian hard cheese 

Instructions

1. Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
2. Melt butter in a large non-stick frying pan over medium heat. Add garlic, zucchini and squash. Cook, stirring, for 3 to 4 minutes or until tender.
3. Stir in cream, mustard and lemon rind. Bring to a gentle boil. Reduce heat to low. Simmer for 1 to 2 minutes. Add peas and simmer for another 2 minutes or until sauce slightly thickens. Add parsley, parmesan, pasta and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.