Pasta dishes are always a good idea!
Wash the lemon with hot water. Rinse the zucchini and cut into cubes. Rinse the thyme, dry it and pluck the leaves. Peel and finely dice the garlic. Peel the zest from the lemon and squeeze the juice.
Put on the pasta water. In a frying pan, heat the oil and stir-fry the zucchini sticks over high heat for 2-3 minutes, then briefly add the garlic. Season with pepper, thyme, salt, clear soup and half of the lemon juice and cook with the lid on for 5 minutes.
Add the remaining juice of one lemon to the pasta water form and cook the pasta al dente, shortly before the end of the cooking time add the lemon zest to the water.
Drain the pasta and mix it in the frying pan with the zucchini and the olive tapenade, season with salt, season with pepper and arrange on plates.
Bring to the table sprinkled with crumbled feta.
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