Quick Pantry Zucchini, Shallot and Creamy Pasta Sauce

Zucchini, 2, thinly sliced
French Shallots, 2, peeled and thinly sliced
Fresh Thyme, a few sprigs
Tomato Paste, 2 Tbs (optional, I sometimes prefer it without the tomato paste)
Thick cream, 2 Tbs
Unsalted butter, 40g
Lemon, 1, zested
Olive oil, 1 Tbs

Fry zucchini in a small amount of butter until brown and beginning to collapse. Remove the zucchini.

Add more butter to the frying pan and fry the shallots and thyme medium-high heat for 5 minutes, or until the shallots collapse and caramelise. Add salt and pepper to taste.

Add the tomato paste (if using) and cook for few minutes to further caramelise.

Add the zest and cream and stir to combine.

Serve with your favourite pasta and grated parmesan.

Finely sliced dill, or basil or parsley is great with this.