Mediterranean pasta salad with zucchini, sun-dried tomatoes and lemon

Ingredients for 4 servings:

• 500 g spaghetti or other pasta
• 4 m.-large zucchini
• 1 jar of tomatoes, dried in oil, approx. 300 g
• 1 medium-sized onion(s), cut into small cubes
• 2 garlic cloves, finely chopped
• 1 lemon(s), untreated
• 1 pack of sheep’s cheese
• Oil, neutral and good olive oil
• salt and pepper
• chili flakes

Instructions

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

Cook the pasta in plenty of salted water until al dente. Drain and let cool. Wash and trim the zucchini thoroughly and slice it lengthwise into fine strips using a mandoline. Heat neutral vegetable oil in a pan and fry the zucchini one at a time, then set aside. Meanwhile, cut the tomatoes into bite-sized pieces. Once all the zucchini strips are fried, fry the onions and garlic in the same pan. Place the zucchini, tomatoes, onions, garlic and the cooled spaghetti in a large salad bowl. Now peel fine strips of lemon zest using a zester and add them to the bowl. Season to taste with olive oil, lemon juice, salt, pepper and chili flakes. Finally, stir in the crumbled feta cheese. Tip: I always mix all the ingredients by hand; it’s quicker and more gentle, and the ingredients blend really well this way.