4 thin courgettes (zucchini), washed 1 large yellow pepper, de-seeded 12oz/350g green tagliatelle 2 Tbs. oil 1/2 large onion, peeled and finely chopped 2 peeled cloves garlic, crushed 1 Tbs. fresh parsley, chopped 4 Tbs. cream 1 Tbs. olive oil salt and ground black pepper extra chopped parsley to garnish
Instructions
1) Cut courgettes into thin strips lengthways with a potato peeler. Blanch in boiling salted water until al dente. Drain, refresh and drain again. Reserve.
2) Cut pepper into matchstick strips.
3) Cook tagliatelle in boiling salted water until al dente. Drain and reserve.
4) Heat oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and reserve. Add pepper strips to pan and cook till soft without browning. Return onion mix to pan and add courgette strips and parsley. Cook 2 minutes more or just enough to heat courgettes through. Add to tagliatelle with cream and olive oil. Season. Toss gently to mix. Serve garnished with a little extra chopped parsley.
