Zucchini Spaghetti with Creamy Sauce

First, fill a large pot with plenty of water for the spaghetti, salt it, and bring it to a boil over high heat. Once the water boils, add the spaghetti and cook until al dente for approx. 14–15 minutes (or according to package instructions).

Meanwhile, prepare the remaining ingredients: Peel and finely dice the onion and garlic. Roughly chop the parsley. Finely grate the Parmesan. Wash the zucchini. Use a vegetable peeler to shave long strips from the skin and the firm part of the flesh (without seeds). Cut the inner part with the seeds into approx. 1 cm cubes.

After the spaghetti is cooked, reserve about 200 ml of the pasta water in a cup and set aside. Then drain the spaghetti.