after the pancake disaster this morning i was not in the mood for any further experiments. so we had one of our all time classics for dinner. it’s easy and very fast: cook the spaghetti. at the same time fry some grated parmesan cheese in olive oil, deglaze either with white wine or some of the water the pasta is cooking in. add zucchini and thyme, let it simmer for a few minutes (until the spaghetti are done). add another ladle of the – generously salted! – pasta water and the juice of half a lemon. strain the spaghetti and mix with the sauce. ready to eat – with more parmesan and freshly ground black pepper. for two and a half people we had 230g spaghetti, about 50g of parmesan and 3 small zucchini.
something similar, but with tomatoes, is described in detail here.
One Comment
my variant: garlic instead of zucchini, peperoncino oil in addition to olive oil, no thyme, no cooking.