A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.

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  • 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.

  • While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.

  • Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

Nutrition Facts

541 calories; protein 14.6g; carbohydrates 64.4g; fat 25.9g; cholesterol 10.8mg; sodium 128.9mg. Full Nutrition
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