How to Prepare Award-winning Spaghetti with Zucchini & Fried Lemon

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Write down the time that youre feeding on stuff. This can help you figure out when you feel the most hungry, when you are susceptible to snack and what you can do about it. After a day or two you could notice that, though you eat lunch at the same time each day, you still feel hungry an hour or so later. You should also be able to observe whether or not you are eating since youre bored. This is important because all those are times that you can choose other things to fill your time with than food.

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We hope you got benefit from reading it, now lets go back to spaghetti with zucchini & fried lemon recipe. You can have spaghetti with zucchini & fried lemon using 10 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Spaghetti with Zucchini & Fried Lemon:

1. You need 1 lb of spaghetti.
2. Prepare 1/4 cup of olive oil, plus more for drizzling.
3. Use 2 oz of sunflower seeds.
4. Provide 1 of medium onion.
5. Use 1 of lemon.
6. You need 2 tbsp of capers.
7. Prepare 1.25 lbs of zucchini.
8. Provide 6 oz of feta cheese, crumbled.
9. You need to taste of fresh parsley, chopped.
10. Take of to taste, salt & pepper.

Instructions to make Spaghetti with Zucchini & Fried Lemon:

1. Cook spaghetti in salted water according to the package. Once al dente, drain and rinse with cold water to bring its temperature down. In the colander, drizzle the pasta with olive oil and toss, to prevent it from sticking..
2. Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini..
3. Use a large wok and heat the olive oil on medium-high heat. Add the sunflower seeds and fry them, stirring, for 3 to 4 minutes. Use a slotted spoon to remove the seeds and reserve..
4. In the same oil, add the sliced onion and lemon. Season with salt and pepper and fry until the onions begin to caramelize and the lemon has softened (this will take around 5 minutes).
5. Add capers, stir and let sizzle for 2 minutes..
6. Add the zucchini, some more salt and pepper, and cook until the zucchini have shrunk in size by about half and are translucent (about 12 minutes). By now, the entire kitchen should smell like a delicious, lemony sauce....
7. Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat..
8. Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish..
9. TIP: if you prefer, you can remove the lemon peels as you eat. I myself LOVE its bitter tang, but it can be a bit overwhelming for some..

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