Mediterranean zucchini spaghetti with lemon sauce
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | chili (small) |
| 40 g | olives |
| 20 g | sundried tomatoes (in oil) |
| 3 | zucchini |
| 50 ml | vegetable stock |
| 40 g | pine nuts |
| ½ | lemon (zest) |
| ½ | lime (zest and juice) |
| 1 tbsp | olive oil |
| olive oil for frying | |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- pan
- spiral slicer
- fine grater
- citrus press
- cutting board
- knife
Enjoy with
Sauvignon Blanc
Here you can’t go wrong with a light, crisp Sauvignon Blanc. The bouquet of the wine completes the citrus freshness of the dish.
Nutrition per serving
Cal
344
344
Protein
17g
17g
Fat
22g
22g
Carb
17g
17g
Step 1/5
- 1 chili
- 40 g olives
- 20 g sundried tomatoes
- 3 zucchini
- spiral slicer
- cutting board
- knife
Finely dice chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
Step 2/5
- 50 ml vegetable stock
- olive oil for frying
- pan
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.
Step 3/5
- 40 g pine nuts
- 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.
in Berlin