2 tbsp olive oil
½ zucchini, cut into ribbons with a peeler
100ml/3½fl oz white wine
3 tbsp lactose free double cream
55g/2oz gorgonzola (or a similar vegetarian blue cheese), chopped
½ lemon, zest only
150g/5½oz gluten free tagliatelle, cooked according to packet instructions and drained
Heat the oil in a pan over a medium heat, then fry the zucchini in the oil for 4-5 minutes, stirring continuously.
Deglaze the pan with the wine, bring to the boil, and boil rapidly until the volume of the liquid has reduced by half.
Stir in the lactose free cream, bring to the boil, then reduce the heat and simmer for 2-3 minutes.
Stir in the gorgonzola cheese, lemon zest and gluten free pasta and heat through for 2-3 minutes. Serve immediately.
Recipe adapted from: Good Food