Heat up the sour cream in the same pan on a medium heat, then finely chop some garlic and add it to the cream along with your Parmesan. Salt the Parmesan mixture if necessary and let it cook for approx. 3 minutes, until the sauce thickens.
Wash and clean the courgette, then use the large blade on the spiral cutter to cut tagliatelle. Add the courgette noodles to the sauce and stir them until they are heated through, but not soft. This leaves them al dente.