Ribbons of Zucchini & Pasta with Pine Nuts

Ribbons of lemony zucchini and pasta, topped with pine nuts and grated Parmesan tasted as fresh and fabulous as a spring day. Just a few simple ingredients made this wonderful supper in about 15 minutes. I served this dish with toasted Italian bread with garlic butter - abbondanza!

This dish is my contribution to Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food). Zucchini provides us with Vitamins A and C and contains potassium and calcium. So eat it up!

Here's the recipe:
2 tbsp butter
1 onion, finely chopped
3 zucchini, ends removed, cut in half, and then into thin ribbons
1-2 tsp fresh lemon juice
2 tbsp creme fraiche
2-3 tbsp vegetable stock
8 oz wide ribbon pasta (I used wide egg noddles), cooked

Cook the pasta per directions. While pasta is cooking, melt the butter in a non-stick skillet, add the onion and cook for 4 minutes over low heat. Add the zucchini strips and cook an additional four minutes, stirring gently. Add the fresh lemon juice, creme fraiche, and vegetable stock and cook for 2 minutes. Add the cooked ribbons of pasta and stir until well mixed. Serve topped with toasted pine nuts and grated Parmesan.

FOOD + VEGETARIAN+PASTA