MOLTEN CHOCOLATE HEARTS
COURGETTE TAGLIATELLE WITH PARMESAN
Main course
15 mins
2 people
- 3 courgettes
- 2 tablespoons olive oil
- Salt and pepper
- 4 tablespoons Alsace Lait low-fat cream for pouring
- Parmesan cheese
Preparation
- Wash the courgettes thoroughly, pat them dry and then use a vegetable peeler or mandolin to cut them into thin tagliatelle ribbons.
- Drop the courgette tagliatelle into a large pan of boiling salted water for 2 minutes, just long enough to soften them a little while keeping their bite. Drain gently.
- Place in a mixing bowl or back into the hot pan. Add the olive oil, salt and pepper, then pour in the Alsace Lait low-fat cream for pouring. Mix gently to coat the courgettes without breaking them.
- Serve immediately on warm plates, sprinkled generously with freshly grated Parmesan. For the perfect finishing touch, add a drizzle of olive oil or a little lemon zest.
- These thin, tasty courgette tagliatelle with Parmesan go perfectly with grilled salmon fillet and roast chicken escalope, or on their own as a light, balanced vegetarian meal bursting with freshness.
Photo credit: Marie Soehnlen
Bon appétit
In pictures
