Ingredients35 m servings 650 cals
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
- Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
- Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.
Per Serving: 650 calories; 35.6 g fat; 61.5 g carbohydrates; 25.1 g protein; 22 mg cholesterol; 626 mg sodium. Full nutrition
ReviewsRead all reviews 3
I don’t have a spiralizer so I made this with GF pasta and chopped some zucchini to add in... the flavors were DELISH! I expected this to taste slightly bland but it wasn’t bland at all. My 14mo...
Skipped the onion, added red hot pepper flakes and one of my pesto cubes I had in the freezer. Reall simple, and quick.