Summary

Ingredients

• 500 g pasta (spahetti)
• 1 lemon (s), (untreated)
• 200 g zucchini, small
• 3 sprigs thyme
• 1 clove garlic
• 2 tablespoon olive oil
• Salt and pepper, (freshly ground)
• 3 tablespoon vegetable broth
• 2 tablespoon olive paste (olive tapenade)
• 40 g feta cheese

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Instructions

1. Wash and dice the zucchini. Wash lemon with hot water. Wash and pat dry the thyme and pluck the leaves, peel and finely dice the garlic. Remove the peel from the lemon (zest zipper) and squeeze out the juice.
2. Put on pasta water. Heat the olive oil in the pan and fry the zucchini cubes over high heat while stirring for 2-3 minutes, then briefly sauté the garlic. Season with salt, pepper, thyme, broth and half of the lemon juice and cook with the lid on for about 5 minutes.
3. Add the rest of the lemon juice to the pasta water and cook the pasta until al dente, shortly before the end of the cooking time, add the lemon zest to the water.
4. Drain the pasta and mix in the pan with the zucchini and olive paste, season with salt, pepper, serve and serve with crumbled feta.