EASY (15 - 20 minutes)
BYO Ingredients & Utensils
2 tsp olive oil
2 tsp white or red wine vinegar
½ tsp dijon mustard
½ tsp sugar
medium saucepan
vegetable peeler
fine grater
medium deep frypan
Instructions
1. Prep ingredients
Bring a medium saucepan of salted water to the boil for the pasta. Peel the zucchini into ribbons using a vegetable peeler. Finely grate the parmesan.
2. Cook pasta
Cook the pasta in the pan of boiling water for 9 mins. Add half the zucchini to the pan and cook for a further 1 min or until the pasta is al dente. Drain, then return to the pan. Meanwhile, put half the almonds* in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Simmer cream sauce
Heat 1 tsp olive oil in the same frypan over medium heat. Cook half the Tuscan seasoning*, stirring, for 1 min or until fragrant. Add three-quarters of the cream* and bring to a simmer (see Kitchen 101). Reduce the heat to medium-low and cook, stirring, for 5 mins or until slightly reduced. Stir in three-quarters of the parmesan until melted. Remove the pan from the heat.
4. Make salad
Meanwhile, put 1 tsp olive oil, 2 tsp white wine vinegar, ½ tsp dijon mustard and ½ tsp sugar in a large bowl, season with salt and pepper and whisk to combine. Add the rocket and remaining zucchini and toss to coat. Scatter the almonds over the salad.
5. Serve up
Add the cream sauce to the pasta and zucchini, then toss to combine. Taste, then season with salt and pepper. Divide the pasta among bowls and scatter over the remaining parmesan. Serve with the rocket salad and enjoy!
6. Kitchen 101
Don't let the cream sauce come to the boil or it may curdle and burn. Instead, gently simmer over medium-low heat and stir it often.