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

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Ingredients

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Directions

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  • 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.

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  • 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; 11.9 g total fat; 4.1 g saturated fat; 13 mg cholesterol; 286 mg sodium. 515 mg potassium; 46.1 g carbohydrates; 6.8 g fiber; 4 g sugar; 11.1 g protein; 667 IU vitamin a iu; 22 mg vitamin c; 70 mcg folate; 50 mg calcium; 3 mg iron; 94 mg magnesium;

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