Summary

Ingredients

• 400 g ribbon noodles
• 2 small zucchini
• 2 cloves garlic
• 3 tablespoon oil, neutral, e.g., rapeseed oil
• 25 g pine nuts
• salt
• Pepper, freshly ground
• Spring onion (s), cut into strips, optional
• Cheese, grated your choice, optional

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Instructions

1. Add plenty of salted water for the ribbon noodles and cook the noodles until they are al dente according to the instructions on the packet. Better al dente than too soft.
2. Cut the zucchini lengthways into slices and then halve again. Cut the garlic into very small pieces and set aside.
3. Roast the pine nuts in a hot pan (preferably with a high rim) until golden brown without fat, then remove from the pan. Attention: from a certain point on it goes very quickly! Do not let them get too dark, otherwise they will become bitter. This also applies to the zucchini and garlic.
4. Fry the zucchini in the oil over medium heat until lightly brown and firm to the bite, adding a little salt and pepper. Add the garlic and fry briefly lightly.
5. Drain the pasta and add to the pan with the vegetables. Stir well. Possibly add a little more oil if the pasta is too dry. The oil with the garlic forms the sauce here. Stir in the pine nuts and, if you like, the spring onions and season with salt and pepper. Serve everything hot.
6. We occasionally eat grated cheese with it, which we stir into the hot garlic noodles.