Step 1

Cook the spaghetti in salted water until al dente.

Step 2

In the meantime, finely chop the garlic and twist the zucchini through the spiral cutter *). Now you have so-called “zoodles”.

Step 3

Lightly heat olive oil in a pan, fry the chili and garlic for about ½ minute.

Step 4

Next, add the zoodles.

Step 5

After about 1-2 minutes add the spaghetti, as well as the lemon zest, lemon juice, cream or coconut milk, beans, stock, salt, and pepper. Stir, turn off the stove, leave it for 2-3 minutes, then stir in the chopped basil.

Step 6

Before serving, garnish the pasta with a little lemon zest and some basil.