Spaghetti with Zucchini & Lemon
(Spaghetti con Zucchine e Limone)
Spaghetti with Zucchini and Lemon is a light, refreshing Italian pasta dish featuring golden sautéed zucchini, garlic, and a burst of citrus. Perfect for summer nights and quick dinners.
🧺 Ingredients:
-
250g (9 oz) spaghetti
-
2 medium zucchini, thinly sliced
-
2 tablespoons extra virgin olive oil
-
2 garlic cloves, minced
-
Zest and juice of 1 lemon
-
Salt and freshly ground black pepper
-
A handful of fresh basil or parsley, chopped
-
Optional: Grated Parmesan or Pecorino Romano cheese
-
Optional: ¼ teaspoon red pepper flakes
👩🍳 Instructions:
-
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining the pasta.
-
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
-
Add the sliced zucchini to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the zucchini becomes tender and slightly golden.
-
Stir in the lemon zest and lemon juice. Let the mixture cook for 1 more minute to bring the flavors together.
-
Add the drained spaghetti directly into the skillet. Toss well to coat the pasta in the lemony zucchini mixture, adding a splash of the reserved pasta water if the dish feels dry.
-
Season with salt, black pepper, and red pepper flakes (if using). Mix in the chopped basil or parsley just before serving.
-
Top with grated Parmesan or Pecorino Romano cheese if desired. Serve immediately while warm and fragrant.
💡 Cooking Tips:
-
Slice the zucchini thinly and evenly for quick, even cooking.
-
Add a spoonful of ricotta or mascarpone to make the dish creamy without heavy cream.
-
Whole wheat spaghetti works great for a more fiber-rich version.
🥗 Nutrition Facts (Per Serving – serves 4):
-
Calories: 370
-
Protein: 11g
-
Carbohydrates: 46g
-
Fat: 16g
-
Fiber: 4g
-
Sugar: 3g
-
Sodium: 160mg
Views: 0