4 large zucchini - cut into ribbons
500g pack gluten free tagliatelle
1 red chili, deseeded, if you like, and finely chopped
2 egg yolks
75g /2 ½oz vegetarian style parmesan, grated, plus extra to serve
4 tbsp lactose free double cream
zest 1 lemon
Cut the zucchini into ribbons, this an be done with a peeler or a mandolin.
Cook the gluten free pasta in boiling salted water following pack instructions.
Meanwhile, heat a large, non-stick frying pan, then add the chili and cook for 1 min more, then tip in the zucchini and cook on a high heat for 2-3 mins.
Mix together the egg yolks, cheese, lactose free cream and lemon zest.
When the gluten free pasta is cooked, drain it, reserving a little of the cooking water.
Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.
Recipe adapted from: Good Food