Summer Tagliatelle

Pasta dishes are always a good idea!

1. cut the zucchini with a vegetable peeler into narrow longitudinal strips.

2. heat oil in a pan and sauté the garlic briefly for 30 seconds.

3. add zucchini strips and sauté over low heat, stirring throughout, for about 5 to 7 minutes.

Mix in the juice of one lemon, basil, chili peppers, (liquid) whipped cream and grated Parmesan cheese and season to taste with salt and freshly ground pepper. Keep warm on low heat.

5. in the meantime, simmer the tagliatelle in a large saucepan in lightly salted boiling water for ten minutes until the pasta is al dente. Drain pasta well and place in a warmed serving bowl form.

6. zucchini mixture on the pasta form. Serve immediately with crusty fresh bread.

Tip: Use lime juice instead of juice from a lemon. Since limes are usually smaller, squeeze two.

This really refreshing dish of zucchini and whipped cream goes great with sparkling white wine and crusty bread.

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