Lemon Zucchini Pasta with Burrata | Quick Dinner

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 100 ml of the pasta water when draining.

Wash the zucchini and peel into thin strips using a peeler or mandoline. Peel and finely chop the garlic. Wash the organic lemon with hot water, finely grate the zest, and squeeze out the juice.

In a large pan, toast the pine nuts without oil until golden brown, then remove and set aside.