Courgette spaghetti

Use a Y-peeler to cut shavings of Emmentaler AOP. Use a spiral vegetable slicer to cut the courgettes into long ‘spaghetti’ strands or a knife to cut them lengthways into fine strips. Halve the tomatoes.

Cook the spaghetti al dente in salted water. Meanwhile heat some oil in a large frying pan. Add the courgettes and cook for around 2 minutes. Add the tomatoes and cook briefly. Drain the spaghetti, collecting approx. 100 ml of the water. Add the spaghetti and water to the courgettes and mix carefully. Grate the lemon zest and add a little lemon juice, salt and pepper to taste.

Finely chop the herbs, sprinkle over the spaghetti, and serve with the cheese.