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Zucchini & Yellow Squash Spaghetti

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 4 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 8 8 ounces spaghetti noodles
  • 4 4 cloves garlic minced
  • 2 2 tablespoons olive oil
  • 4 4 zucchini julienned, about 7 cups (see note)
  • 2 2 yellow squash julienned, about 3 1/2 cups (see note)
  • salt and black pepper to taste
  • 2 2 tablespoons fresh lemon juice from about 1 large lemon
  • ½ ½ cup grated Parmesan cheese
  • ½ ½ cup thinly sliced fresh basil
  • 1 1 tablespoon minced lemon zest

Instructions

    Cup of Yum
  1. In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
  2. 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.
  3. Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.

Notes

  • Squash + Zucchini: the recipe says to julienne the squash and zucchini. This simply means to cut them into thin strands (for this recipe, you want them to approximate the size of the cooked spaghetti strands). You can use a mandolin or the large holes of a box grater.
  • Zucchini: I like to use zucchini that are on the smaller side so you don't have a bunch of seeds to deal with. Look for zucchini that are around two or so inches in diameter - the freshest zucchini have little tiny prickly hairs along the green skin.
  • Lemon: also, zest the lemon before juicing so you don't have to use an extra lemon just for the zest.

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories

% 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.