Pasta with Zucchini and Turkey Breast

Rinse and dry zucxhini. Cut lengthwise with a vegetable peeler or vegetable slicer into thin slices.

Cook pasta in plenty of boiling salted water with 1 tablespoon of oil until al dente according to package instructions. In the last 2 minutes, add zucchini. 

Drain pasta and zucchini in a colander.

Cut turkey into bite-sized strips, season with salt and pepper. Heat remaining oil in a pan and cook meat for about 3 minutes, stirring.  

Remove meat from pan and set aside, covered.

Deglaze pan drippings with wine, add granulated broth and cook until almost all liquid is evaporated. Add creme fraiche, lemon juice, and season with salt, pepper and cayenne pepper to taste. Add thyme and mix well.