SERVES 4 | 15 MINUTES
10 oz dried farfalle
4 cloves of garlic
1 fresh red chili
olive oil
½ teaspoon fennel seeds
2 mixed-color zucchini
6 tablespoons rosé wine
⅓ cup heavy cream
1½ oz Parmesan cheese, plus extra to serve
Cook the pasta in a large pan of boiling salted water according to the package instructions, then drain, reserving a cupful of starchy cooking water. Meanwhile, peel the garlic and finely chop with the chili, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil and the fennel seeds. Coarsely grate the zucchini (discard the seedy core), then add to the pan and cook for 5 minutes, or until softened, stirring occasionally.
Turn the heat up to high, pour in the wine, leave to bubble and cook away, then switch off and add the cream. Grate over the Parmesan, tip in the pasta and toss together, loosening with a splash of reserved cooking water, if needed. Season to taste with sea salt and black pepper and finish with a fine grating of Parmesan.
If you want to up your summertime veg, a delicious side salad of lemony dressed baby spinach and fresh raw peas makes a really good match.
Vary the grated veg used in this dish – butternut squash, carrots, fennel, even peppers – for tasty results.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
