Zucchini & Garlic Pappardelle
1 tablespoon olive oil
750g zucchini, sliced thinly
2 cloves garlic, crushed
125g butter, chopped, softened
1 cup (80g) finely grated parmesan cheese
1 tablespoon finely grated lemon rind
½ cup (125ml) cream
Cook pasta in a large pan of boiling salted water, uncovered, until just tender; drain.
Meanwhile, heat the oil in a large frying pan; cook zucchini and garlic, stirring, until zucchini is just tender.
Combine the hot pasta with the zucchini mixture and remaining ingredients; season to taste with salt and pepper.