Zucchini pasta with pine nuts

Ingredients for 4 servings:

• 400 small zucchini
• 2 cloves garlic
• 1 bunch of basil
• 1 sprig(s) rosemary, small
• 350 g pasta (spaghetti)
• 6 tbsp olive oil
• 60 g pine nuts
• 2 tbsp lemon juice
• 2 tbsp crème fraîche
• 40 g fresh Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini and use a vegetable peeler to first remove the skin, then the flesh lengthwise in thin strips (if the zucchini is very large, cut the strips in half). Peel the garlic and cut into thin slices, and cut the basil into strips. Pick off the rosemary needles and chop finely. Cook the pasta in salted water until al dente. One minute before the end of the cooking time, add the zucchini strips to the boiling pasta water. Drain the pasta and zucchini well. Heat the olive oil in a pan and sauté the garlic, rosemary and pine nuts. Add the pasta and zucchini. Pour the crème fraîche, lemon juice and basil strips over the pasta and mix everything well. Now season well with salt and pepper and heat everything through thoroughly. Serve on plates and grate the Parmesan over the top.