This is a fabulous, tasty treat with a great mix of taste sensations...
375g bow tie pasta
4 small zucchinis
4 yellow squash (or 6 small zucchini if n/a)
125g butter 1/4 cup lemon juice
1 cup of cream (or evaporated light milk)
2/3 cup freshly grated parmesan cheese
1tsp sugar 2 tsp corn flour
1 Tbs purified water
Fresh chopped organic parsley
Cook pasta until just tender, drain and keep warm. Steam zucchini until just tender. In a pan, melt butter, stir in lemon juice, cream, parmesan, sugar and cornflour blended with the water. Stir over heat untl sauce bubbles and thickens. Stir in zucchini. Serve over warm pasta sprinkled with parsley and plenty of extra parmesan on the side! SERVES 4.
Try using organic ingredients to ensure complete chemical free lasagne.
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