1tbspfresh thyme leavescan also be lemon thyme if available
1grated zest of untreated lemon
200mlheavy creamnormal or vegetable
1/2tspsaltuse more according to your taste
100mlspaghetti cooking water
3tbspfreshly squeezed lemon juiceuse more according to your taste
1zucchiniapprox. 350 g each, cut into ribbon noodles with a peeler
freshly ground black pepper
Optional: freshly grated parmesan for serving
Instructions
Make all the preparations for the sauce, such as chopping the garlic, plucking the thyme leaves, cutting the zucchini into ribbon noodles with the peeler, etc.
Cook the spaghetti in plenty of salted water until al dente.
While the spaghetti is cooking, prepare the sauce. To do this, heat the olive oil in a pan and sweat the garlic, thyme and grated lemon peel while stirring. Reduce the heat and add the cream, salt and spaghetti cooking water. Keep warm.
Just before the spaghetti is ready, add the lemon juice and the zucchini noodles to the sauce and leave them to warm for 1-2 minutes. Do not let it boil anymore, otherwise the cream can curdle through the lemon juice.
Drain the spaghetti, add it too and mix everything together.
If necessary, season with salt and lemon juice and serve (optionally) with freshly grated parmesan.