Mediterranean zucchini spaghetti with lemon sauce

Step 1/ 5

• 1 chili
• 40 g 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 g 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!

Enjoy your meal!