Zucchini and Lemon Spaghetti

Name: Zucchini and Lemon Spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: 7 oz. dried spaghetti; 3 tbsp. olive oil; 2 medium zucchini; 3 cloves garlic; 1 ½ tsp. fresh sage; 1 ½ tsp. fresh Rosemary; 2 tbsp. grated Parmesan or pecorino romano cheese; 4 oz. feta cheese; zest of ½ lemon; Sea salt and black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 servings
Calories
819 kcal
Course
Main Course
Cuisine
American

Zucchini and Lemon Spaghetti

Omar Parker

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A simple pasta dish flavored with lemon zest, garlic, and fresh herbs.

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Ingredients

Servings

7 oz. dried spaghetti I used whole wheat
3 tbsp. olive oil plus more for drizzling
2 medium zucchini thinly sliced lengthwise
3 cloves garlic finely chopped
1 ½ tsp. fresh sage chopped
1 ½ tsp. fresh Rosemary chopped
2 tbsp. grated Parmesan or pecorino romano cheese plus more for serving (optional)
4 oz. feta cheese crumbled (optional)
zest of ½ lemon
Sea salt and black pepper to taste

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Instructions

First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.

Notes

Reprinted with permission from Sterling Publishing. Although the book says this recipe serves 2, we got 4 servings out of it.

Nutrition Information

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Calories 819kcal (41%) Carbohydrates 85g (28%) Protein 29g (58%) Fat 40g (62%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Cholesterol 61mg (20%) Sodium 893mg (37%) Potassium 831mg (24%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 855IU (17%) Vitamin C 37mg (41%) Calcium 537mg (54%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 819 kcal

% Daily Value*

Calories	819kcal	41%
Carbohydrates	85g	28%
Protein	29g	58%
Fat	40g	62%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Cholesterol	61mg	20%
Sodium	893mg	37%
Potassium	831mg	18%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	855IU	17%
Vitamin C	37mg	41%
Calcium	537mg	54%
Iron	3mg	17%