Preparation:
Grate the cheese. Cut zucchini into 1/4 ' peices (diced)
Melt butter and oil in frying pan over medium-high heat. Add succhini,
salt
and pepper. Cook, stirring often until tender, about 7 minutes. Remove
from
heat. Cook pasta in boiling salted water, drain and return to hot pot.
Add
zucchini, cream, cheese and salt and pepper, toss over low heat until
cream
thickens, about 2-3 minutes. Sprinkle each serving with basil and serve
on
warmed plate |
