Zucchini and lemon pasta

Ingredients for 2 servings:

• 300 g penne or other pasta
• 3 m.-large zucchini
• 1 bunch of parsley
• 1 lemon(s), untreated
• 1 onion(s)
• 2 garlic cloves
• some rapeseed oil
• n. B. Cottage cheese, natural

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Baby-led weaning (BLW), without salt, from about 7 months, tastes good for the whole family

Cook the noodles in hot, dry water until soft. Cut 1 zucchini into slices about 0.5–1 cm thick. Heat a little oil in a pan and fry the zucchini slices. Remove the fried zucchini from the pan, cover, and set aside. Finely dice the onion and sauté in a little oil in the pan. Roughly grate the remaining zucchini and add to the onions in the pan. Crush the garlic and add to the pan. Cover and cook everything over medium heat until soft. Finely chop the parsley. Add the parsley, the zest, and the juice of one lemon; do not heat again. Drain the cooked noodles and mix them into the pan with the zucchini slices. Serve with some cottage cheese, if desired. This quantity is enough for 2 adults and 1 baby.