Summertime Tagliatelle

• 1 lb zucchini
• 6 tablespoons olive oil
• 3 garlic cloves, crushed
• 3 tablespoons chopped basil
• 2 red chilies
• 1 lemon, juiced
• 5 tablespoons light cream
• 4 tablespoons parmesan cheese, freshly grated
• 8 ounces tagliatelle pasta noodles

1. With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise.
2. Heat oil in a skillet and saute the garlic for 30 seconds.
3. Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes.
4. Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste.
5. Keep warm on low heat.
6. Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente.
7. Drain, and put in a warm serving bowl.
8. Pile the zucchini mixture on top of the paste and serve immediately with bread.

zucchini, olive oil, garlic, basil, red chilies, lemon, light cream, parmesan cheese, pasta noodles

Taken from www.food.com/recipe/summertime-tagliatelle-360610 (may not work)