Zucchini Spaghetti with Garlic and Basil

Summary

Ingredients

• 200 g ribbon noodles, thin
• 1 zucchini, medium to large
• salt and pepper
• 2 cloves garlic)
• 1 bunch basil
• 2 tablespoon butter
• 1 cup cream, 200 g

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite.
2. In the meantime, julienne the zucchini (into the finest strips), peel the garlic cloves and cut them very finely into small cubes. Pluck the basil leaves from the stems, wash them and cut into the finest strips.
3. Melt the butter in a large saucepan, sweat the garlic very briefly and immediately add the zucchini julienne and simmer for 3 minutes. Pour in the cream, bring to the boil and reduce a little. Salt and pepper strongly.
4. After cooking, add the pasta and mix. Serve in large, deep plates and sprinkle with the basil.
5. If desired, serve with freshly grated Parmesan cheese.
6. Served as a starter for an Italian evening, enough for 4 people.