Farfalle With Summer Squash - cooking recipe

Ingredients

14 oz farfalle pasta
2 1/2 tbsp butter
1 tbsp olive oil
3 None medium green zucchini, halved lengthwise, thinly sliced
3 None medium yellow summer squash, halved lengthwise, thinly sliced
2 cloves garlic, minced
1/3 cup vegetable stock
1/2 cup heavy cream
2 tsp lemon zest
2.5 oz baby spinach
1/3 cup fresh chives, chopped
1 oz Parmesan cheese, shaved

Preparation

Cook pasta in boiling salted water until just tender. Drain then return to pan.
Meanwhile, heat butter and oil in a large, nonstick frying pan over high heat. Cook zucchini, summer squash and garlic, stirring, for 8 mins, or until just tender. Add stock and bring to a boil. Reduce heat and stir in cream, lemon zest, spinach and chives. Warm through.
Add pasta, season and toss to combine. Serve sprinkled with Parmesan.