Pasta With Lemon Zucchini Sauce

• 13 ounces farfalle pasta or 13 ounces other pastas
• 4 small zucchini
• 2 small yellow zucchini, sliced
• 2 teaspoons cornflour
• 1 tablespoon water
• 1 teaspoon water
• 1/4 cup lemon juice
• 1 cup cream
• 1/2 cup fresh parmesan cheese, grated, plus
• 3 tablespoons fresh parmesan cheese, grated
• 1 teaspoon sugar
• 5 ounces unsalted butter
• 3 green shallots, chopped

1. Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
2. Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
3. Combine cornflour and water in a bowl.
4. Stir in next 4 ingredients.
5. Melt butter in a heavy nonstick pan over medium heat.
6. Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
7. Serve sauce over warm pasta.

pasta, zucchini, yellow zucchini, cornflour, water, water, lemon juice, cream, parmesan cheese, parmesan cheese, sugar, butter, green shallots

Taken from www.food.com/recipe/pasta-with-lemon-zucchini-sauce-162502 (may not work)