Zucchini Pasta with Pine Nuts recipe
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Ingredients
- 3 tablespoons pine nuts 6 ounces thin spaghetti 3 tablespoons olive oil ½ yellow onion, diced 3 cloves garlic, pressed 1 zucchini, thinly sliced into rounds 2 tablespoons lemon juice 2 teaspoons Italian seasoning salt and ground black pepper to taste ½ cup milk ½ cup grated Parmesan cheese 1 roma tomato, diced
Nutrition Info
- 649.8 caloriescarbohydrate: 61.5 gcholesterol: 22.5 mgfat: 35.6 gfiber: 4.4 gprotein: 25.1 gsaturatedFat: 8.1 gservingSize: -sodium: 626.4 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Pasta with Pine Nuts
Directions
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Heat a skillet over medium-high heat, cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
Heat olive oil in a skillet over medium heat, saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper, cook and stir until zucchini is translucent, about 5 minutes.
Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes, add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.