Lemon spaghetti with zucchini

Ingredients for 2 servings:

• 500 g pasta (spaghetti)
• 1 lemon(s) (untreated)
• 200 g zucchini, small
• 3 sprigs of thyme
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt and pepper (freshly ground)
• 3 tbsp vegetable broth
• 2 tbsp olive paste (olive tapenade)
• 40 g feta cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and dice the zucchini. Rinse the lemon with hot water. Wash the thyme, pat dry, and pick off the leaves. Peel the garlic and dice finely. Peel the zest from the lemon (use a zester) and squeeze out the juice. Put the pasta water on the boil. Heat the olive oil in a pan and fry the zucchini cubes over high heat for 2-3 minutes, stirring constantly, then briefly sauté the garlic. Season with salt, pepper, thyme, stock, and half the lemon juice. Cover and cook for about 5 minutes. Add the remaining lemon juice to the pasta water and cook the pasta until al dente, adding the lemon zest to the water just before the end of the cooking time. Drain the pasta and mix it in the pan with the zucchini and olive paste, season with salt and pepper, plate up, and serve with crumbled feta.