For the almond parmesan, roast almond slivers in a pan without fat while stirring until golden brown. IMPORTANT: Always stand by the pan! The browning goes super fast. Remove the almonds immediately and let them cool on a plate.
In the meantime, halve the lemon and squeeze the juice. Mix 5 tablespoons lemon juice with 1 pinch of salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Wash basil, shake dry and pluck off leaves.
Chop cooled almonds very finely with a sharp knife (or if you have a universal chopper, use it for this purpose). Mix finely chopped almonds with sea salt.
For the noodles, peel the garlic and chop finely. Clean and wash the carrots, zucchini and cucumber. Cut the vegetables one by one with a spiral slicer into fine spaghetti. Heat 3 tablespoons of oil in a large frying pan.
Steam garlic briefly in it. Then add the carrot strips and sauté for approx. 2 minutes, turning. Then steam the zucchini for about 1 minute while turning. Remove from the heat. Pour the veggie spaghetti into a large bowl.
Cut basil into coarse strips and fold into the steamed carrot-zucchini spaghetti with cucumber strips. Mix everything with the lemon vinaigrette. Season again with salt, pepper and sugar.
Serve with almond parmesan. When life gives you an extra lemon, sprinkle it on your veggie spaghetti.