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