| Tagliatelle with baby zucchini, lemon and basil |
This is from The Naked Chef, by Jamie Oliver
| 4 tablespoons | olive oil |
| 2 cloves | garlic, finely chopped |
| 8-10 | very small, very firm zucchini, sliced on the diagonal |
| juice of 1 lemon |
| a good handful | of fresh basil, picked |
| 450 g | fresh tagliatelle |
| salt and freshly ground black pepper |
| 100 g | parmesan, grated |
Put the olive oil and the garlic into a semi-hot, thick bottomed pan and fry for about 30 seconds without colouring, then add the zucchinis and toss gently. After about 2 minutes, add the lemon juice and the basil and cook a little longer.
Meanwhile, cook the tagliatelle in salted boiling water, then drain. Toss it with the zucchini to mix the flavours, season to taste, and add the parmesan. Serve with some torn basil and a sprinkling of extra parmesan.
Serves 4.
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