Tagliatelle served with baby marrow and creamy lemon sauce
A tasty, lemony vegetarian pasta just bursting with flavour!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
1 Heat the oil in a large frying pan and sauté the onions for a few minutes.
Toss through the chicken and tomato paste and continue to cook for about 5 – 8 minutes.
2 Cook the pasta in plenty of salted boiling water until al dente and drain reserving 45ml
(3 tbsp) of the water.
3 Add the baby marrow, zest and juice into the chicken mixture and stir to combine and
4 Mix the fresh cream and crème fraîche with the reserved pasta water and season.
5 Pour the pasta into a serving dish and add the chicken and cream mixture and toss through to combine. Serve hot with the Parmesan and crispy rocket leaves.