Cookwares

• Vegetable peeler
• Sauté pan

Method

1. 1Step : Slice 1/2 a zucchini into very thin ribbons using a vegetable peeler. Season with lemon, salt, and a spoonful of olive oil. Toss and let marinate.
2. 2Step : Dice the rest of the zucchini and chop the onion.
3. 3Step : Cook the pasta in a large pot of boiling salted water. (al dente)
4. 4Step : Meanwhile, sauté the onions and diced zucchini in the remaining olive oil in a large frying pan or skillet (make sure it's big enough to hold the cooked pasta). Season with salt.
5. 5Step : Once the pasta is cooked, drain it loosely and add it to the skillet with the zucchini. Add a few spoonfuls of the pasta cooking water and toss well to coat the pasta.
6. 6Step : Serve topped with the raw zucchini ribbons. Add freshly ground black pepper and, if your lemon is organic and well washed, grate some lemon zest over the top.