Preparation time: 15 minutes; Cooking time: 30 minutes; Serves: 4-6

Ingredients

• 400g (14oz) linguine or fettuccine 
• 1kg (2Ib) zucchini (courgette) cut into thin half moon slices
• 4-6 tablespoons 0live oil to shallow fry zucchini
• ¾ cup grated Parmesan or Pecorino Romano cheese 
• 45g (3 tablespoons butter)
• 2 cups heavy cream (at least 35% cream)

Instructions

1. Shallow Fry the zucchini:, heat 2-3 tablespoons olive oil in a large 12-inch skillet and shallow fry the  zucchini in three batches, on both sides, over medium high heat until golden but still with a crunch (about 4 minutes). Season with salt and freshly ground pepper and remove and set aside (do not drain on a kitchen towel)
2. Make the sauce: Melt the butter in a medium pot or skillet over medium low heat. Add the cream and bring to the boil. Reduce the heat and simmer, stirring frequently, over very low heat for ten minutes (please make sure the cream does not burn). Season with salt and pepper to taste. Stir in the Parmesan until melted. Remove from the heat and keep hot.
3. Boil the pasta: while the sauce is simmering boil the pasta as per packet instructions until almost al dente. Drain.  Add the pasta to the hot sauce and toss to combine. Now add the set aside zucchini and toss. Serve immediately.

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