Zucchini and lemon spaghetti

Ingredients for 4 servings:

• 350 g zucchini
• 250g spaghetti
• 100 g feta cheese
• 100 ml vegetable stock
• 2 lemons
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp thyme, dried
• salt and pepper
• possibly herbal salt

Instructions

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

vegetarian, delicious and easy

Wash the lemons and grate them dry. Peel the zest into thin strips using a zester. Squeeze the lemons. Peel and finely chop the garlic. Cut the zucchini into approximately 3 cm long sticks. Bring approximately 5 liters of water, 5 teaspoons of salt, and the lemon juice (except for about 1 tablespoon) to a boil in a large pot. Cook the pasta until al dente, adding the lemon zest shortly before the end of the cooking time. Heat the oil in a non-stick pan and fry the zucchini, stirring occasionally. Add the garlic and thyme, season with salt and pepper. Pour in the stock and the remaining lemon juice, cover and sauté for approximately 5 minutes. Drain the pasta, let it drain well, and toss with the zucchini. Sprinkle with crumbled feta cheese. Tip: If you don’t like feta, you can substitute it with mozzarella or goat’s cheese.