Creamy Zucchini Spaghetti with Lemon and Parmesan

Bring a large pot of generously salted water to a boil for cooking the spaghetti. Once the water is boiling rapidly, add the spaghetti and cook according to package directions (approx. 14-15 minutes) over medium heat.

Meanwhile, prepare the other ingredients: peel and finely chop the red onion and garlic. Roughly chop the parsley, and finely grate the Parmesan. Wash the zucchini, then use a vegetable peeler to cut long ribbons from its skin and seedless flesh. Cut the seedy inner part into approximately 1x1 cm cubes.

Before draining the pasta, scoop out 200 ml of the cooking water, then drain the spaghetti.