Step 1/5
- 8 cloves garlic
- 600 g zucchinis
- 1 chili
- 40 g basil
- ½ lemon
- 400 g tagliatelle
- salt
- cutting board
- knife
- spiralizer
- fine grater
- pot (large)
- colander
Peel and slice garlic. Use a spiralizer to turn zucchini into zoodles. Halve chili, deseed, and thinly slice. Tear basil leaves with your hands. Zest ad juice lemon. Bring a pot of salted water to a boil and cook pasta until it’s almost al dente, approx. 2 min. less than the package instructions. Before draining, reserve some pasta cooking water.
Step 2/5
- frying pan (large)
- cooking spoon
While the pasta cooks, heat half of the olive oil in a large frying pan over medium heat. Add garlic and chili and sauté. Add zucchini and keep frying for approx. 1 min., or until the zucchini is soft.
Step 3/5
- 200 ml pasta water
- salt
- pepper
Add cooked pasta to the frying pan and toss. Add the pasta cooking water and let simmer until the pasta is al dente. Add lemon juice and basil, then season with salt and pepper to taste.
Step 4/5
- 4 tbsp olive oil
- 60 g breadcrumbs
Heat remaining olive oil in a separate frying pan over medium heat. Add breadcrumbs and toast until golden brown. Remove from heat and add lemon zest.
Step 5/5
- 250 g buffalo mozzarella cheese
Serve pasta with crispy lemony breadcrumbs on top. Tear mozzarella cheese over the top as well. Enjoy!
in Berlin