Summer spaghetti with tomatoes and zucchini

Ingredients for 2 servings:

• 250g spaghetti
• 1 garlic clove(s)
• 2 tomatoes
• 1 m.-large zucchini
• ½ lemon(s), juice and zest
• 2 sprigs lemon thyme, fresh
• 150 ml cream
• Salt
• black pepper
• 5 tbsp olive oil
• basil
• arugula

Instructions

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

so easy, quick and delicious

Cook the spaghetti al dente. In the meantime, use a spiralizer to cut the zucchini into thin spirals. Pick the thyme leaves from the stems and chop finely. Squeeze the lemon and finely grate the zest. Finely dice the tomatoes (you can peel them first if you like) and sauté them with the finely diced or crushed garlic in olive oil over medium heat in a non-stick pan for about five minutes. Add the zucchini spirals to the pan and sauté for about five minutes. If you prefer the vegetables softer, you can cook them longer; I like them a little firmer. Season generously with the lemon juice and zest, salt, pepper, and thyme. Add the cream, bring to a boil briefly, and season again with salt and pepper. Add the cooked spaghetti and stir briefly. Serve on plates and garnish with fresh basil and/or arugula, if desired.