Lemon Zucchini Pasta

Bring 2 l water to a boil in a large pot with a lid over high heat.

• 2 l Water

Meanwhile, while step 1 runs

Meanwhile, wash the zucchini, trim the ends, halve it lengthwise and cut it into thin half-moons.

• 1 Zucchini

Meanwhile, while step 1 runs

Meanwhile, peel the garlic clove and chop it finely.

• 1 Garlic clove

Salt the water generously with about 20 g salt and add the spaghetti. Cook for about 8 minutes (1 minute less than it says on the package).

• Salt
• 200 g Spaghetti

Meanwhile, while step 4 runs

Meanwhile, heat the olive oil in a large pan over medium heat until it glistens.

• 2 tbsp Olive oil

Meanwhile, while step 4 runs

While the pasta cooks, add the zucchini to the pan, salt it lightly and fry for about 5 minutes until it has golden brown spots. Don't turn it until after 3 minutes.

• Salt

Meanwhile, while step 6 runs

Meanwhile, wash the lemon in hot water and finely grate the zest.

• 1 Lemon

Meanwhile, while step 6 runs

Meanwhile, halve the lemon and squeeze the juice of one half. Save the other half.

Meanwhile, while step 6 runs

Meanwhile, grate the Parmesan finely.

• 40 g Parmesan

Add the garlic and fry for about 45 seconds until fragrant. Then take the pan off the heat.

Scoop out a cup of pasta water, then drain the spaghetti in a colander.

Add the spaghetti, about 50 ml pasta water, the lemon juice, lemon zest and ¾ of the Parmesan to the pan. Toss over low heat for about 1 minute until everything is creamy and glossy.

Season to taste with salt and plenty of pepper.

• Salt
• Pepper

Divide the pasta between plates and sprinkle with the rest of the Parmesan. Cut the remaining lemon half into wedges and serve alongside.