This is a delicious vegetarian pasta dish with yellow squash and zucchini that is ready in under 30 minutes. I use lots of parsley, which I highly recommend.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm.

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  • Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter.

  • Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.

Nutrition Facts

418 calories; protein 18.9g; carbohydrates 50g; fat 16.1g; cholesterol 30.9mg; sodium 416.6mg. Full Nutrition
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