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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


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

1 1/3 cups
316 calories; protein 11.1g; carbohydrates 46.1g; dietary fiber 6.8g; sugars 3.6g; fat 11.9g; saturated fat 4.1g; cholesterol 12.7mg; vitamin a iu 667.2IU; vitamin c 22.4mg; folate 69.8mcg; calcium 50mg; iron 3mg; magnesium 93.9mg; potassium 515.3mg; sodium 286.5mg.

3 starch, 1/2 vegetable, 1 1/2 fat