Summary

Ingredients

• 350 g zucchini
• 250 g spahetti
• 100 g feta cheese
• 100 ml vegetable stock
• 2 lemon (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 teaspoon thyme, dried
• salt and pepper
• possibly herbal salt

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Instructions

1. Wash the lemons and rub dry. Peel off the peel in fine strips with a zest zipper. Squeeze the lemons. Peel the garlic and chop in to fine slithers. Cut the zucchini into 3 cm long sticks.
2. In a large saucepan, bring about 5 liters of water, 5 teaspoons of salt and the lemon juice (except for about 1 tablespoon) to the boil. Cook the pasta al dente, adding the lemon zest just before the end of the cooking time.
3. Heat the oil in a non-stick pan and fry the zucchini while stirring. Add the garlic and thyme, salt and pepper. Pour in the broth and the remaining lemon juice, cover and cook for approx. 5 minutes.
4. Drain the pasta, drain well and mix with the zucchini. Sprinkle with the crumbled feta.
5. Tip: If you don`t like feta, you can replace it with mozzarella or fresh goat`s cheese.