I was surprised to see how few ingredients were in the dish, which is effectively just deep-fried zucchini tossed with pasta and a tiny bit of butter, then topped with Parmesan. How good could ...
This is a much-loved pasta dish in Justine Schofield's repertoire. The zucchini are cooked until very soft and creamy, making this super light yet very moreish. It’s easy to whip up for a ...
This pasta recipe from the Melbourne author’s new cookbook, Good Cooking Every Day, is the spring fling you need right now. Picture wide, ragged pasta ribbons folded through a luscious, creamy sauce.