Creamy onion pasta with zucchini

Ingredients for 3 servings:

• 3 large onions
• 2 garlic cloves
• 2 tbsp olive oil
• 250 g herb cream cheese
• 2 zucchinis
• n. B. Cooking water (from the pasta), approx. 1 – 2 ladles full
• 140 g spaghetti
• 60 g Parmesan, freshly grated
• 1 tsp, leveled salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low in carbohydrates – but delicious

Preheat the oven to 200°C (top/bottom heat). Peel the onions, halve them, and slice them into thin half-moons. Chop the garlic cloves. Combine both ingredients with the olive oil in a baking dish and place dollops of herbed cream cheese on top of the onions. Place the baking dish in the hot oven for 30 minutes, stirring occasionally. Use a spiralizer to twist/slice the zucchini into zoodles. Boil water with salt and cook the spaghetti according to the package instructions. Important: Reserve 1-2 ladles of the cooking water for the end of the cooking process. As soon as the pasta is tender, drain the water and toss the spaghetti with the raw zoodles. The hot spaghetti and later the hot sauce will cook the zucchini thoroughly, but it will still be wonderfully firm to the bite. After half an hour, remove the baking dish from the oven, stir in the grated Parmesan cheese, along with the salt and a little of the reserved pasta cooking water (usually one ladleful of pasta water is enough). Finally, stir the pasta and zucchini into the onion sauce – et voilà, a creamy pasta dish is ready.