Slice the zucchini into fine strips with a potato peeler. Peel and finely dice the onion and garlic cloves.
Cook the tagliatelle according to package instructions.
Heat olive oil in a pan and sauté onion and garlic until translucent. Add the zucchini strips. Season with salt, pepper and nutmeg.
Add the cooked tagliatelle, toss once, mix in the fresh herbs and season with shaved Parmesan or cubed feta cheese.
Preparation Tip:
If you like the pasta a bit plumper, you can season it with 1-2 tablespoons of whipped cream. Best served with a Mediterranean salad.
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