Courgette corn noodles

Name: Courgette corn noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgettes (about 250 g each); 1 can(s) (425 ml) Vegetable corn; 2 Garlic cloves; 500 g Gobbetti noodles; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp dried basil; 7-10 Tbsp dried oregano; 7-10 Tbsp dried thyme; 1 Organic Lemon; 80 g Parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgettes (about 250 g each)
1 can(s) (425 ml) Vegetable corn
2 Garlic cloves
500 g Gobbetti noodles
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp dried basil
7-10 Tbsp dried oregano
7-10 Tbsp dried thyme
1 Organic Lemon
80 g Parmesan cheese

Directions

1
Wash and clean the zucchini, cut lengthwise into quarters and cut into slices. Pour the corn into a sieve and drain. Peel garlic and press it through a garlic press. Prepare pasta in boiling salted water according to package instructions.
2
Heat the oil in a pan. Fry the garlic, zucchini and corn for about 6 minutes while turning. Season to taste with salt, pepper, basil, oregano and thyme. Wash lemon hot, grate dry, grate peel, halve fruit and squeeze juice.
3
Slice the cheese into thin shavings with a peeler.
4
Drain the pasta and put it back into the pot immediately. Add vegetables, lemon peel and juice to the noodles and mix in. Serve and sprinkle with cheese.