Spaghetti with zucchini sauce

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 1 onion(s)
• 1 clove(s) garlic
• some butter
• 3 zucchinis
• 250 g cream cheese, natural
• 400 ml milk
• some salt and pepper from the mill
• 1 handful of freshly grated Parmesan cheese

Instructions

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

Bring a large pot of water to a boil for the pasta. Once the water boils, add salt and cook the spaghetti in the salted water until tender. While you wait for the water to boil, prepare the sauce. Peel and finely dice the onion and garlic cloves. Wash the zucchini, trim off the stem end, and coarsely grate the rest. Meanwhile, melt the butter in a second large pot over medium heat. Briefly sauté the onion and garlic in the hot butter, then add the grated zucchini and sauté as well. Top up with milk and simmer over low heat until tender. If desired, you can now puree the sauce with a hand blender and let it reduce slightly until the desired consistency is reached. Season with salt and pepper. Drain the spaghetti, let it drain, and serve with the sauce. Sprinkle with Parmesan cheese and serve.