Mediterranean zucchini spaghetti with lemon sauce
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 232 / Protein 12g / Carbohydr. 78g / Fat 15g
Ingredients (2 servings)
|20 g||sundried tomatoes (in oil)|
|50 ml||vegetable stock|
|40 g||pine nuts|
|0.5||lime (zest and juice)|
|1 tbsp||olive oil|
|olive oil for frying|
pan, spiral slicer, fine grater, cutting board, knife
Here you can’t go wrong with a light, crisp Sauvignon Blanc. The bouquet of the wine completes the citrus freshness of the dish.
Finely dice chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
spiral slicer, cutting board, knife
1 chili / 40 g olives / 20 g sundried tomatoes / 3 zucchini
In a pan, sauté zucchini over medium heat in some olive oil. Add vegetable stock and continue to sauté for approx. 5 – 7 min. until softened.
50 ml vegetable stock / olive oil for frying
In a separate, grease-free pan, toast the pine nuts over medium heat for approx. 2 – 3 min. Then, add the chili, tomatoes, and olives and continue to sauté for an additional 2 – 3 min.
pan, cooking spoon
40 g pine nuts
Add lemon zest and lime zest and juice to pan.
0.5 lemon / 0.5 lime
Add zucchini to pan. Season with salt and pepper. Add some olive oil and stir well to incorporate. Enjoy!
1 tbsp olive oil / salt / pepper