Spaghetti with Zucchini and Almonds recipe

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Ingredients

3 tablespoons blanched almonds
⅓ pound dried spaghetti
2 tablespoons extra-virgin olive oil
2 zucchini, grated
1 clove garlic, crushed
salt and ground black pepper to taste
2 teaspoons butter
2 tablespoons chopped fresh parsley
1 lemon, zested
1 squeeze lemon juice

Nutrition Info

541.2 calories
carbohydrate: 64.4 g
cholesterol: 10.8 mg
fat: 25.9 g
fiber: 5.5 g
protein: 14.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 128.9 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

2 servings

Recipe Note

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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