Spaghetti with zucchini and cocktail tomatoes

Ingredients for 2 servings:

• 250 g spaghetti, wholemeal or spelt spaghetti if desired
• 1 small zucchini
• 10 cocktail tomatoes
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp rapeseed oil
• 2 tsp spice mix for Aglio e Olio, alternatively chili powder and Italian herbs, dried
• 10 basil leaves
• e.g. arugula
• e.g. Parmesan
• e.g. lemon juice
• 1 shot of white wine, to taste
• 1 tbsp sour cream, to taste
• e.g. mint, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the spaghetti according to the package instructions. Heat the oil in a deep pan, sauté the chopped onion and garlic. Cut the zucchini into wedges, add it, and sauté everything together for a while. Deglaze everything with a dash of lemon juice (I use bottled lemon juice, but fresh lemon juice works too, of course) and a dash of white wine (or vegetable stock). Now add the spices, chopped cocktail tomatoes, basil, and mint, and simmer for about 10 minutes. Depending on the consistency of the sauce, add a tablespoon of sour cream. Divide the spaghetti between portions onto a plate, spoon the sauce on top, and garnish with arugula and Parmesan cheese, if desired.