Courgette corn noodles

Name: Courgette corn noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Vegetable corn; 2 (approx. 500 g) Courgette; 2 Garlic cloves; 500 g Gobbetti pasta (or other croissant pasta); 4 TABLESPOONS Olive oil; 1 TEASPOON dried basil, oregano and thyme; 80 g Parmesan (piece); 1 Organic Lemon

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 can(s) (425 ml) Vegetable corn
2 (approx. 500 g) Courgette
2 Garlic cloves
500 g Gobbetti pasta (or other croissant pasta)
4 TABLESPOONS Olive oil
1 TEASPOON dried basil, oregano and thyme
80 g Parmesan (piece)
1 Organic Lemon

Directions

1
Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil. Drain the corn in a sieve. Clean and wash the zucchini, cut into quarters lengthwise and chop into small pieces. Peel garlic and press it through a garlic press.
2
Cook the pasta in boiling salted water according to the package instructions.
3
Heat the oil in a frying pan. Fry the corn, zucchini and garlic for about 6 minutes while turning. Season with salt, pepper, basil, oregano and thyme. In the meantime, slice the cheese into thin shavings with a peeler.
4
Wash the lemon hot, dry and grate the peel. Halve the lemon and squeeze it.
5
Drain the pasta and put it back into the pot immediately. Mix the vegetable mixture, lemon peel and 1-2 tbsp. lemon juice well into the noodles. Sprinkle with cheese.