Zucchini Spaghetti with lemon sauce

7-Ingredient weeknight dinners.

The zucchini spaghetti, combined with lemon sauce, represents the true taste of spring for me. It is a light and wonderful weeknight dinner.

Step 1

Finely dice chili. Roughly chop olives and tomatoes. Cut zucchini using a spiral slicer.

  • knife, cutting board, spiral slicer
  • 1 chili, 40 g olives, 20 g sundried tomatoes, 3 zucchini

Step 2

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.

  • pan
  • 50 ml vegetable stock, olive oil for frying

Step 3

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

Step 4

Add lemon zest and lime zest and juice to pan.

  • fine grater
  • 0,5 lemon, 0,5 lime

Step 5

Add zucchini to pan. Season with salt and pepper. Add some olive oil and stir well to incorporate. Enjoy as a light, Mediterranean dinner!

  • 1 tbsp olive oil, salt, pepper