zucchini fettuccine.

INGREDIENTS:

• 8 small zucchini
• 8 small zucchini flowers
• 500g fettuccine
• ⅓ cup olive oil
• 2 cloves garlic, crushed
• 1 small brown onion, diced
• 1 cup cream
• 150g mascarpone
• 1 tablespoon fresh oregano leaves
• salt and pepper
• parmesan cheese, shaved

METHOD:

1. Cook pasta in salted bowling water until al dente
2. Slice zucchini and flowers lengthways
3. Heat olive oil and saute garlic, onion and zucchini in frying pan until softened
4. Pour in cream and simmer gently for 3-5mins
5. Stir in mascarpone and oregano, season with salt and pepper
6. Drain pasta and add to frying pan, toss to combine
7. Serve with parmesan and zucchini flowers

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