Farfalle With Summer Squash

• 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

1. Cook pasta in boiling salted water until just tender. Drain then return to pan.
2. 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.
3. Add pasta, season and toss to combine. Serve sprinkled with Parmesan.

pasta, butter, olive oil, green zucchini, garlic, vegetable stock, heavy cream, lemon zest, baby spinach, fresh chives, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32743 (may not work)