350g gluten free penne or other pasta shapes
3 medium zucchini halved lengthways and thinly sliced
half a grated zest lemon
100g grated Parmesan
4 tbsp lactose free cream
1 tsp chopped chives
1 tsp chopped parsley
1 tbsp torn basil
Bring a large pan of lightly salted water to the boil, then cook the gluten free pasta according to pack instructions.
Meanwhile, heat the olive oil in a frying pan, then add the zucchini.
Cook for 5 mins until softened and lightly golden. Reduce the heat, then add the lemon zest.
Gently cook for a further min, add the lactose free cream and Parmesan, then mix together until the cheese melts. Season to taste.
Drain the gluten free pasta and return to the pan. Add the contents of the frying pan, the herbs and stir well. Serve immediately.
Recipe adapted from: Good Food