Zucchini & Yellow Squash Spaghetti
User Reviews
4.4
Zucchini & Yellow Squash Spaghetti
Description
This recipe uses standard spaghetti noodles cooked until tender, then mixed with garlic sautéed in olive oil. Julienned zucchini and yellow squash are added to the skillet shortly before the pasta finishes cooking, ensuring the vegetables soften slightly but retain some bite. Seasoning with salt, pepper, and fresh lemon juice enhances the natural flavors, while Parmesan cheese adds savory depth and creaminess. Fresh basil and lemon zest provide herbal and citrus notes that lift the dish.
The result is spaghetti with a light vegetable topping that combines softness, slight crunch, and brightness. It is best served immediately to preserve the fresh textures and vibrant flavors. The julienne cut imitates the noodle shape, adding a textural variety that complements the pasta.
The recipe notes detail how to achieve thin strips for the squash and zucchini using a mandoline or box grater and suggest selecting smaller zucchini for fewer seeds and better texture. Zesting before juicing the lemon helps use the fruit efficiently.
Ingredients
- 8 ounces spaghetti noodles
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 4 zucchini julienned, about 7 cups (see note)
- 2 yellow squash julienned, about 3 1/2 cups (see note)
- salt to taste
- black pepper to taste
- 2 tablespoons lemon juice from about 1 large lemon, fresh
- ½ cup Parmesan Cheese grated
- ½ cup basil thinly sliced, fresh
- 1 tablespoon lemon minced zest
Instructions
- In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
- While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.
- Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.
Notes
- Julienne the squash and zucchini into thin strands similar to spaghetti using a mandoline or the large holes of a box grater.
- Choose smaller zucchini about two inches in diameter to avoid many seeds and to get fresher texture.
- Zest the lemon before juicing to avoid needing extra lemons for zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 215mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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