Sunday, March 17, 2013

Cook this: Lemon and Squash Pasta


I know, I know, it's not spring yet. Everybody living in Germany knows what I'm talking about (snow outside my window right now!). But my calendar says it's March and my mind is set on light spring dishes. Consequently, I made this delicious pasta dish today for lunch. It's an easy way to bring a little Italian deliciousness on your table. And here comes the recipe:

For a serving of 5 you'll need:
  • 500 gr of spaghetti
  • 1 onion
  • 2 cloves of garlic
  • thyme
  • 2 lemons (zest of 2, juice of 1)
  • 2 medium sized squashes
  • 10 mushrooms
  • 15 black olives, cut in slices
  1. Cook the spaghetti and keep about one cup of the cooking water
  2. Cut the onions in cubes and brown them in a large pan
  3. Add the squash and mushroom slices and stew for a few more minutes
  4.  Zest two organic lemons and add the zest and the garlic
  5. Add the cup of noodle water and let it simmer for about 5 minutes
  6. To finish, add the juice of 1 lemon, the olive slices and take the pan away from the heat
  7. Toss the sauce and the spaghetti and serve it with freshly grated parmesan cheese
Bon appetit!

Love,
Lela

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