Spaghetti with Zucchini and Almonds

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A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.

Submitted by Melanie Booth
Published on November 15, 2019
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

  • 3 tablespoons blanched almonds

  • ⅓ pound dried spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 2 zucchini, grated

  • 1 clove garlic, crushed

  • salt and ground black pepper to taste

  • 2 teaspoons butter

  • 2 tablespoons chopped fresh parsley

  • 1 lemon, zested

  • 1 squeeze lemon juice

Directions

  1. Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.

  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  3. While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.

  4. Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

Nutrition Facts (per serving)

541 Calories
26g Fat
64g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 541
% Daily Value *
Total Fat 26g 33%
Saturated Fat 5g 26%
Cholesterol 11mg 4%
Sodium 129mg 6%
Total Carbohydrate 64g 23%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 15g 29%
Vitamin C 29mg 32%
Calcium 74mg 6%
Iron 4mg 21%
Potassium 605mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.