Zucchini and Lemon Spaghetti

Photo by Judi B.
Adapted from tastingtable.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tastingtable.com

Ingredients

  • INGREDIENTS

  • 7

    ounces dried spaghetti

  • 1 1/2

    teaspoons sea salt, divided

  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • 1

    tablespoon grapeseed oil

  • 2

    medium zucchini, halved crosswise then thinly sliced lengthwise

  • 3

    garlic cloves, finely chopped

  • 1 1/2

    teaspoons finely chopped fresh sage

  • 1 1/2

    teaspoons finely chopped fresh rosemary

  • 2

    tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)

  • 1/2

    cup crumbled feta cheese

  • Zest of 1/2 lemon

  • 1/2

    teaspoon freshly ground black pepper

Directions

1. To a large pot of boiling water set over high heat, add the spaghetti and ½ teaspoon of the salt and cook, following the package instructions, until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil. 2. In the same pot, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of grapeseed oil over medium heat. Add the zucchini and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic, sage and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes. 3. To the zucchini mixture, add the pasta. Stir to combine and cook until the pasta is heated through. Turn off the heat and stir in the Parmigiano-Reggiano (if using), the feta, lemon zest, black pepper and the remaining 1 teaspoon of salt. Sprinkle with additional Parmigiano-Reggiano (if using) and serve hot. Calories per Serving: 490; Sodium: 1,530mg; Total Carbohydrate: 37g; Fiber: 3g; Fat: 35g Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/13352//TT_Good_Taste_%7C_Zucchini_and_Lemon_Spaghetti.htm#ixzz2Qwzaz8tf

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