Zucchini Spaghetti with Creamy Sauce

INSTRUCTIONS

• 1
  First, pour a sufficient amount of water into a large pot for cooking the spaghetti, add salt, and bring to a boil over high heat. Once the water starts boiling, add the spaghetti to the pot and cook them for 14⁠–⁠15 minutes over medium heat.
• 2
  Meanwhile, prepare the other ingredients: Peel and finely chop the onion and garlic. Coarsely chop the parsley leaves. Finely grate the Parmesan. Wash the zucchini and use a peeler to create long strips from the skin and part of the flesh without seeds. Cut the part with seeds into cubes measuring 1 cm × 1 cm.
• 3
  After cooking the spaghetti, take 200 ml of the water in which the spaghetti was cooked into a cup, and then drain the spaghetti.
• 4
  Now take a pan and heat 2 tablespoons of oil in it over medium heat. Then add the chopped onion, chopped garlic, and zucchini cubes to the pan and sauté everything for 2 minutes over medium heat. After this time, pour 100⁠–⁠200 ml of the spaghetti water into the pan to soften the sauce, add the zucchini strips, soy cream, lemon zest, salt, and pepper, and cook the entire mixture for 1 minute over medium heat. Finally, add the drained spaghetti and chopped parsley leaves to the pan and mix.
• 5
  Divide the finished zucchini spaghetti into 4 servings, sprinkle each serving with grated Parmesan, and serve.