Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.

Nora Singley
Source: EatingWell Magazine, May/June 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve 3/4 cup of the cooking water, then drain. Return the pasta to the pot.

  • Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes.

  • Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired.

Nutrition Facts

316 calories; protein 11.1g 22% DV; carbohydrates 46.1g 15% DV; dietary fiber 6.8g 27% DV; sugars 3.6g; fat 11.9g 18% DV; saturated fat 4.1g 21% DV; cholesterol 12.7mg 4% DV; vitamin a iu 667.2IU 13% DV; vitamin c 22.4mg 37% DV; folate 69.8mcg 18% DV; calcium 50mg 5% DV; iron 3mg 17% DV; magnesium 93.9mg 34% DV; potassium 515.3mg 14% DV; sodium 286.5mg 12% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
I used Konjak noodles since my husband is on a wheat free diet. Dried herbs and it was amazing. So easy light and delicious. Just how I like it! The Manchego cheese is a nice addition. Read More
Rating: 5 stars
Excellent easy light & lemony!!! Yummy!! Read More