Fresh, Serving Recipe Spaghetti with Zucchini Fried Lemon Delicious Nutritious

Without fail making ultimate Spaghetti with Zucchini & Fried Lemon easy, bouncy, practical.

Good Evening my mother, at this time you can prepare recipe Spaghetti with Zucchini & Fried Lemon with 10 ingredients and 9 steps. Next this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Spaghetti with Zucchini & Fried Lemon.

Ingredients for Spaghetti with Zucchini & Fried Lemon #

1. Prepare 1 lb : spaghetti.

2. Prepare 1/4 cup : olive oil, plus more for drizzling.

3. Needed 2 oz : sunflower seeds.

4. Needed 1 : medium onion.

5. Prepare 1 : lemon.

6. Needed 2 tbsp : capers.

7. Prepare 1.25 lbs : zucchini.

8. Needed 6 oz : feta cheese, crumbled.

9. Prepare to taste : fresh parsley, chopped.

10. Prepare : to taste, salt & pepper.

If all raw materials Spaghetti with Zucchini & Fried Lemon it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking Spaghetti with Zucchini & Fried Lemon #

1. Cook spaghetti in salted water according to the package. Once al dente, drain and rinse with cold water to bring its temperature down. In the colander, drizzle the pasta with olive oil and toss, to prevent it from sticking..

2. Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini..

3. Use a large wok and heat the olive oil on medium-high heat. Add the sunflower seeds and fry them, stirring, for 3 to 4 minutes. Use a slotted spoon to remove the seeds and reserve..

4. In the same oil, add the sliced onion and lemon. Season with salt and pepper and fry until the onions begin to caramelize and the lemon has softened (this will take around 5 minutes).

5. Add capers, stir and let sizzle for 2 minutes..

6. Add the zucchini, some more salt and pepper, and cook until the zucchini have shrunk in size by about half and are translucent (about 12 minutes). By now, the entire kitchen should smell like a delicious, lemony sauce….

7. Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat..

8. Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish..

9. TIP: if you prefer, you can remove the lemon peels as you eat. I myself LOVE its bitter tang, but it can be a bit overwhelming for some..

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