Spaghetti with Zucchini-Lemon Sauce and Feta

Ingredients

• 400 g Whole Wheat Spaghetti
• Salt
• 0.5 Red Onion
• 1 clove garlic
• 1 Zucchini
• 1 red bell pepper
• 1 Organic lemon
• 1 tbsp Olive Oil
• 200 g double cream
• 1 potato
• Pepper
• 0.25 tsp dried rosemary
• 100 g feta cheese

Instructions

1. 1.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente, then drain in a sieve and let it drain well.

2. 2.

   Meanwhile, peel and chop the onion and garlic. Clean, wash, and dice the zucchini. Rinse the lemon, dry it, zest it, and squeeze the juice. Halve, deseed, wash, and slice the bell pepper.

3. 3.

   Heat the oil in a pot, sauté the onion and garlic for 3 minutes over medium heat. Add the zucchini and bell pepper and sauté for another 5 minutes. Peel and grate the potato. Add the cream and grated potato and simmer for 5 minutes over low heat.

4. 4.

   Season the sauce with salt, pepper, rosemary, lemon juice, and zest. Crumble the feta and stir it into the sauce. Serve the sauce with the pasta.