Fine ribbon noodles with herb cream

Ingredients

Directions

1. 1

   Clean, wash and drain the zucchini and spring onions. Halve the zucchini lengthwise and cut into slices. Cut the spring onions into fine rings, leaving the green part of the spring onions aside for the sauce.

2. 2

   Wash, drain and halve the tomatoes.

3. 3

   Wash the rosemary and thyme, shake dry and put something aside for garnishing. Chop the remaining rosemary. Pluck the thyme leaves from the stalks. Wash basil, shake dry, pluck leaves and cut into strips, except for a little for garnishing.

4. 4

   Heat the fat in a saucepan and sauté the spring onions. Add flour and sweat. Add stock and cream while stirring, bring to the boil and simmer at low heat for about 5 minutes. Add basil, puree and season to taste with salt and pepper.

5. 5

   Keep warm. Slice parmesan.

6. 6

   Cook the pasta according to the instructions on the packet in plenty of boiling salted water. Heat the oil in a large pan and fry the courgettes for about 2 minutes, turning them over. Add tomatoes, spring onions and herbs, season with salt and pepper and braise over a high heat for 3-4 minutes.

7. 7

   Drain the pasta on a sieve and mix with the vegetables. Arrange on a large, deep plate and pour some herb cream over it. Garnish with basil, sprinkle with rosemary, thyme and some parmesan.

8. 8

   Add the rest of the sauce and the remaining Parmesan cheese.