375g farfalle pasta
4 small (about 250g) green zucchini, sliced
2 small (about 125g) yellow zucchini, sliced
125g butter
1/4 c. lemon juice
1 c. cream
2/3 c. grated fresh parmesan cheese
1 tsp. sugar
2 tsp. cornflour
1 Tbsp. water
3 green shallots, chopped
Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain; keep warm.
Boil, steam or microwave zucchini until just tender. Melt butter in pan, stir in juice, cream, cheese, sugar and blended cornflour and water, stir over heat until mixture boils and thickens. Stir in shallots and zucchini. Serve sauce over warm pasta; sprinkle with extra parmesan cheese, if desired. Serves 4.
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