Mediterranean zucchini spaghetti with lemon sauce
"This mediterranean version of the popular vegetable noodles is the perfect low carb summer meal. Zucchini noodles, which you may also know as "zoodles", are not only quick to prepare, but can also be combined with any of your favorite sauces. You're feeling super hungry and don't quite trust the green vegetable noodles yet? Use half zucchini noodles, half spaghetti and still get a taste of the wonderful combination of mediterranean flavors and fruity, tangy citrus notes."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, spiralizer, frying pan (large), nonstick pan, cooking spoon, fine grater, citrus press
How-To Videos
How to prepare a chili
Homemade vegetable stock
How to toast nuts
How to prepare zucchini
Nutrition per serving
Step 1/5
- 1 chili
- 40 olives
- 20 g jarred sun-dried tomatoes
- 3 zucchini
- cutting board
- knife
- spiralizer
Mince chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
Step 2/5
- 50 ml vegetable broth
- olive oil (for frying)
- frying pan (large)
In a pan, sauté zucchini over medium heat in some olive oil. Add vegetable broth and continue to sauté for approx. 5 – 7 min. until softened.
Step 3/5
- 40 pine nuts
- nonstick pan
- cooking spoon
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.
Step 4/5
- ½ lemon
- ½ lime
- fine grater
- citrus press
Zest lemon and lime and juice lime. Add lemon zest and lime zest and juice to pan.
Step 5/5
- 1 tbsp olive oil
- salt
- pepper
Add zucchini to pan. Season with salt and pepper. Add some olive oil and stir well to incorporate. Enjoy!
