Spaghetti with Zucchini and Almonds

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 541 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 teaspoons butter
• salt and ground black pepper to taste
• 1 clove garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1 lemon, zested
• 2 zucchini, grated
• 1 squeeze lemon juice
• 3 tablespoons blanched almonds
• ⅓ pound dried spaghetti

Recipe Instructions

Step 1

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.

Step 2

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

Step 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.

Step 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.