Ingredients (serves 3)
- 2 small Zucchinis
- 2 Lemons
- 300ml Cream
- 100g Spaghetti
- Cook spaghetti in salted boiling water until al dente.
- With a peeler, slice zucchini into ribbons.
- Zest and juice lemons
- In a pan, reduce cream by half. Add zucchini, lemon zest and juice. Cook for 2 minutes. Season and add pasta. Toss to combine and serve.