Spaghetti mit Zucchini-Mascarponesauce

Instructions

1. 1

   Wash the courgettes and cut them into thin strips with a julienne slicer, or with a vegetable peeler and then into thin strips with a knife. Use all the skin in any case; you can also cut 1-2 more rounds of the flesh.

2. 2

   Chop the onion small and the garlic finely. Sweat the onion and garlic in the oil, add the courgette and sweat it a little too; it must stay al dente.

3. 3

   Season with salt and pepper, and a little oregano and/or lemon zest if you like. Add the mascarpone and let it melt over low heat; it must not boil. The spaghetti should be ready at the same time!

4. 4

   If the sauce is too thick, thin it with a little cream. Some people scatter a little torn cured ham over the finished dish.

Notes