Dice the courgettes, sautée the chopped shallot in a pan with a couple of spoonfuls of oil. Add the courgettes, adjust salt and cook for some minutes on high flame without browning them. Douse with half a glass of water and cook for another 5-6 minutes covering with a lid.
Remove from the heat, flavour with grated lemon and torn mint.
In the same pan, heat up some tablespoons of oil with 3-4 tablespoons of Balsamic Vinegar of Modena.
Cook the Spaghetti in salted boiling water, drain when al dente and pour them in the pan with Balsamic Vinegar of Modena and a ladleful of cooking water.
Sautée in such a way to caramelise Spaghetti with the sauce.
Add part of the courgettes and serve. Complete with the remaining courgettes, crumbled feta cheese and a sprinkle of black pepper.
Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.
