Mediterranean pasta with zucchini, tomatoes and cream cheese

Ingredients for 3 servings:

• 300 g pasta, e.g. linguine
• 100 g cream cheese
• 1 zucchini, green
• 1 zucchini, yellow
• 3 Roma tomatoes
• 1 onion(s)
• 2 cloves garlic
• ½ lemon(s)
• 1 chili pepper(s), fresh
• 5 g thyme, fresh
• 10 g fresh basil
• 3 tbsp olive oil
• 1 pinch(s) of salt and pepper

Instructions

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

Peel the onion and garlic. Halve the onion and slice into thin strips. Halve the garlic and slice into thin leaves. Halve or quarter the zucchini, depending on their size, and slice 1 cm wide. Cut the tomatoes into 1 cm cubes. Wash the thyme and basil and remove the leaves from the stems. Also slice the basil into thin strips. Slice the chili pepper into thin rings. Alternatively, you can remove the hot seeds or omit the chili pepper altogether. Halve the lemon and squeeze the juice of one half. Boil salted water in a pot for the pasta and cook until al dente. Then keep warm in the pot briefly. At the same time, heat oil in a large pan and sauté the onions for 2 minutes. Then add the zucchini and fry for at least 5 minutes. Add the garlic and fry for another minute. Simmer with the diced tomatoes for 5 minutes, stirring frequently, until reduced slightly. Add 2 tablespoons of lemon juice, the chili peppers, thyme, and half of the basil, and season generously with salt and pepper. Now add the cooked pasta. Briefly mix with the remaining ingredients and add the cream cheese. Mix thoroughly and season again with salt and pepper. Serve on plates and garnish with the remaining basil.