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. Source: EatingWell Magazine, May/June 2018

Nora Singley


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; total fat 11.9g 18% DV; saturated fat 4.1g; cholesterol 13mg 4% DV; sodium 286mg 11% DV; potassium 515mg 14% DV; carbohydrates 46.1g 15% DV; fiber 6.8g 27% DV; sugar 4g; protein 11.1g 22% DV; exchange other carbs 3; vitamin a iu 667IU; vitamin c 22mg; folate 70mcg; calcium 50mg; iron 3mg; magnesium 94mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 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