John Myers
Zucchini – Spaghetti with Lemon – Super Refreshing
The perfect zucchini – spaghetti with lemon – super refreshing recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- 200 g Feta cheese
- 2 pcs. Organic lemons
- 400 g Zucchini
- 3 tbsp Olive oil
- 2 pcs. Garlic cloves
- Salt, pepper, lemon-basil, lemon juice
- 1) Cook the spaghetti al dente in boiling salted water. In the meantime, finely mash the feta with a fork. Rinse lemon and basil, shake dry, chop. Wash lemons with hot water. Cut one into thin wedges, rub off the other skin and squeeze out the juice.
- 2) Wash and clean the zucchini and chop into extremely fine strips or grate coarsely. Sweat in hot oil. Squeeze the garlic, steam everything for 2 minutes. Add the mashed feta and the grated lemon zest, possibly stir in some pasta boiling water.
- 3) Drain and fold in the spaghetti. Season everything with salt, pepper and lemon juice. Garnish with lemon wedges and the lemon basil.
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