Monday, June 04, 2007

Shell pasta with Zucchini Swirls in Cream

One easy peasy pasta dish that can be served up in a jiffy! Got this recipe from Female appetite magazine. Its a light cream based pasta that's easy on the stomach. Great for those who who fear getting 'jelak' (ermm wat's the English word for 'jelak'? stuffed? creamed out?) after a few bites.

Hey Alicey, try it out and tell me how it goes :)

- half packet shell pasta (250g)
- 3 large zucchinis, or more :)
- garlic
- Light cream
- Parmesan cheese (1/4 block)
- red chillies
- butter
- salt
- pepper

Use a potato peeler and peel the zucchinis into thin ribbons. Don't use the middle seeded part. Heat butter in a pan and throw in the chopped garlic. Saute over low heat for about a minute or until fragrant. Add zucchinis, stir for another 5 mins. Stir in chillies, then light cream. Add salt and pepper. Simmer sauce for one min.
Cook pasta in a pot of rolling boiling water. Add salt into the water. Cook till al dente. Drain.
Top pasta with the zucchini sauce and add shaved Parmesan cheese. Enjoy!

Note: The baguette at the back is not part of the dish. My hubby plans to dip it into some leftover rendang which his aunt made. Its a killer! i'm gonna pick it up from her ONE DAY.

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