Zucchini Cream Spaghetti

Ingredients for 2 servings:

• 2 zucchinis
• 1 onion(s)
• 1 clove(s) garlic
• 2 dl cream
• dl white wine
• 1 tbsp olive oil
• salt and pepper
• 300g spaghetti
• Water (salt water)

Instructions

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

quick and easy

Cook spaghetti in plenty of water and not too much salt until just al dente (do not add any oil). Finely chop the onion and garlic and sauté lightly in olive oil. It is best to use a vegetable peeler to cut the zucchini into thin strips (with or without the skin) and add them to the onions and garlic and sauté for about 3 minutes. Then deglaze with the white wine and, before all the liquid has evaporated, add the cream and bring to the boil for 1 minute. In the meantime, the spaghetti should be ready. Add 2 tablespoons of the cooking water to the sauce, drain the remaining water and add the spaghetti to the sauce. Let everything simmer for another 1 minute.