4 tbsp olive oil
4 zucchini, sliced into 1cm/½in circles
8 basil leaves
300g/10½oz gluten free penne
4 zucchini flowers, torn into strips
2 free-range egg yolks
100g/3½oz Parmesan (or vegetarian alternative), grated
salt and freshly ground black pepper
Add 2 tablespoons olive oil to a large saucepan and fry the zucchini for 20 minutes until soft.
Add the basil to the zucchini. Remove from the heat, season with salt and pepper and leave the zucchini in the pan.
Bring a pot of salted water to the boil, add the gluten free pasta and cook for 2 minutes less than the packet instructions.
Remove with a pair of tongs and add to the zucchini plus 1 ladle of pasta water.
Put the frying pan on the stove and add the zucchini flowers. Cook for a couple of minutes.
Beat the egg yolks and Parmesan together in a bowl and pour into the pan.
Toss well and add a little more pasta water so it remains really creamy.
Serve in warmed bowls with black pepper and a little grated Parmesan on the side.
Recipe adapted from: Good Food