Squash Confetti Pasta with Dill and Walnuts

By DreiFromBK

Ingredients

• 1/2 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 3 medium zucchini, grated on the large holes of a box grater and squeezed dry
• 3 anchovies packed in oil, drained
• 3 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Kosher salt
• Pepper
• Chopped dill and toasted chopped walnuts, for garnish

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain.

Meanwhile, in a large nonstick skillet, heat the olive oil. Add the zucchini, anchovies and garlic and cook over moderate heat, stirring, until the zucchini is tender and the anchovies have dissolved, about 5 minutes. Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper. Serve garnished with chopped dill and toasted chopped walnuts.