Zucchini Herb Spaghetti

For the zucchini herb spaghetti, use a cutter or blender to blend arugula, garlic, lemon juice, olive oil and salt into pesto. Mix in tofu and let marinate a bit.

Cook pasta in plenty of salted water until al dente. In the meantime, heat a non-stick frying pan and briefly stir-fry the arugula tofu in it, seasoning with salt and pepper.

Heat olive oil in a second pan and briefly sauté garlic and chili. Add zucchini, season with salt, stir-fry briefly over high heat until translucent from the edges but almost raw in the center. Remove pan from heat.

Mix zucchini with lemon juice and lemon zest. Drain and drain spaghetti. In a warmed serving bowl, mix the spaghetti with zucchini, basil, mint, scallions and arugula tofu.

Season the zucchini and herb spaghetti with salt and sprinkle with arugula leaves.

Preparation Tip:

The zucchini herb spaghetti is a deliciously light summer recipe!

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