Name: Lemon-Pepper Linguine with Squash
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound whole-wheat spaghetti; 3 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1.5 tablespoons black peppercorns, coarsely ground; 1 pound thin zucchini, trimmed and very thinly sliced lengthwise; 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise; 1 teaspoon kosher salt; 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped; 0.5 cup finely grated Cacio de Roma or Manchego cheese, plus more for serving; 2 tablespoons lemon zest; 3 tablespoons lemon juice

Lemon-Pepper Linguine with Squash

5.0

(4)

3 Reviews

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.

By Nora Singley

Updated on July 10, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Egg Free Healthy Aging High Fiber Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 pound whole-wheat spaghetti
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 ½ tablespoons black peppercorns, coarsely ground
1 pound thin zucchini, trimmed and very thinly sliced lengthwise
8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise
1 teaspoon kosher salt
1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped
½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving
2 tablespoons lemon zest
3 tablespoons lemon juice

Directions

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 (per serving)

316	Calories
12g	Fat
46g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/3 cups
Calories 316
% Daily Value *
Total Carbohydrate 46g	17%
Dietary Fiber 7g	24%
Total Sugars 4g
Protein 11g	22%
Total Fat 12g	15%
Saturated Fat 4g	21%
Cholesterol 13mg	4%
Vitamin A 667IU	13%
Vitamin C 22mg	25%
Folate 70mcg	17%
Sodium 287mg	12%
Calcium 50mg	4%
Iron 3mg	17%
Magnesium 94mg	22%
Potassium 515mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.