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🍝 Zucchini Spaghetti with Homemade Olive Dip

341 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs
• Garlic cloves 1 pcs
• Onions, red 1 pcs
• chili pepper Mix 1 pcs
• Parsley, fresh 20 g
• Organic Lemons 1 pcs
• Salt Pinch
• Linguine 500 g
• Olives, green 100 g
• Capers 1 tbsp
• Olive oil 3 tbsp
• Pepper, black ground Pinch

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Cut the zucchini into small, even cubes.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Halve the onion.
7. 7. Peel the onion.
8. 8. Cut the onion into wedges.
9. 9. Wash the chili pepper.
10. 10. Halve the chili pepper.
11. 11. Remove the seeds from the chili pepper.
12. 12. Slice the chili pepper into thin strips.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Remove the coarse stems from the parsley.
16. 16. Roughly chop the parsley.
17. 17. Rinse the lemon under hot water.
18. 18. Grate about one teaspoon of lemon zest.
19. 19. Halve the lemon.
20. 20. Squeeze the juice from the lemon.
21. 21. Bring about five liters of salted water to a boil in a large pot.
22. 22. Add the pasta to the boiling salted water.
23. 23. Cook the pasta for about nine minutes until al dente (firm to the bite).
24. 24. Drain the pasta in a colander.
25. 25. Place the olives in a tall container.
26. 26. Add the capers to the container.
27. 27. Add the chopped parsley to the container.
28. 28. Add the lemon zest to the container.
29. 29. Add two tablespoons of olive oil to the container.
30. 30. Puree the ingredients roughly until an olive pesto forms.
31. 31. Season the pesto with salt and pepper.
32. 32. Heat one tablespoon of olive oil in a pan over high heat.
33. 33. Add the zucchini cubes to the hot pan.
34. 34. Add the chopped garlic to the pan.
35. 35. Add the onion wedges to the pan.
36. 36. Add the chili pepper strips to the pan.
37. 37. Sauté the vegetables for about four minutes.
38. 38. Season the sautéed vegetables with salt and pepper.
39. 39. Add the prepared pesto to the pan.
40. 40. Add the drained pasta to the pan.
41. 41. Mix the pesto and pasta thoroughly together.
42. 42. Season the mixture with the squeezed lemon juice.
43. 43. Taste the dish again and adjust with salt and pepper.
44. 44. Plate the zucchini noodles with olive pesto.

Nutrition per serving

• kcal: 341
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 31 g